Minted Pork Loin

The aroma of mint, citrus, and onions in the spiral filling will lure you into the first bite of this rolled pork roast. It's a showy roast that will look lovely on a holiday table, ready to serve a large family.


8 to 10 servings

Recipe from

Oxmoor House


3 medium-size sweet onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup tightly packed fresh mint, chopped
1/2 cup orange juice
2 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground pepper, divided
1 (4-pound) boneless pork loin roast
1 tablespoon minced fresh rosemary
1/2 medium-size sweet onion, minced
1 tablespoon olive oil
Garnishes: fresh rosemary, fresh mint, orange slices


Sauté chopped onion and garlic in 1 tablespoon hot oil in a large skillet 8 minutes. Stir in mint, orange juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring often, 5 minutes or until orange juice evaporates.

Butterfly roast by making a lengthwise and horizontal cut down center of roast, cutting to within 1/2" of other side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness, using a meat mallet or rolling pin.

Spread onion filling over roast, leaving a 1" margin around edges. Roll up roast; tie at 1" intervals with string.

Combine remaining 2 teaspoons salt, 2 teaspoons pepper, rosemary, minced onion, and 1 tablespoon oil. Spread over roast. Place on a rack in a roasting pan.

Bake, uncovered, at 450° for 15 minutes. Reduce to 350°; bake 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°.

Remove string. Let stand 10 minutes before slicing. Garnish, if desired.

Christmas with Southern Living 2004,

Oxmoor House

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note