Citrus Pork Roast

• 2 medium grapefruit
• 2 medium oranges
• 2 medium lemons
• 1/2 cup olive oil
• 3 teaspoons dried rosemary, crushed
• 1 teaspoon salt, optional
• 2 garlic cloves, minced
• 1 boneless pork loin roast (5 pounds), trimmed

1. Cut fruit in half; squeeze to remove juice, reserving rinds. In a small bowl, combine the fruit juices, oil, rosemary, salt if desired and garlic. Pour half into a large resealable plastic bag. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
2. Drain marinade from meat. Place roast in a shallow baking pan. Bake, uncovered, at 350u0b0 for 1 hour, basting with reserved marinade every 15 minutes.
3. Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 40 minutes longer or until a thermometer reads 145u0b0. Let meat stand for 10 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices.

oranges, lemons, olive oil, rosemary, salt, garlic, pork loin

Taken from www.tasteofhome.com/recipes/citrus-pork-roast/ (may not work)