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.

Yield: 8 to 10 servings
Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. Spread onion filling over roast, leaving a 1" margin around edges. Roll up roast; tie at 1" intervals with string.
  4. 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.
  5. 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°.
  6. Remove string. Let stand 10 minutes before slicing. Garnish, if desired.
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