1 medium grapefruit
1 medium orange
1 medium lemon
2 tablespoons olive or vegetable oil
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 garlic clove, minced
1 (5 pound) boneless pork loin roast, trimmed

Cut fruit in half; squeeze to remove juice, reserving rinds. In a large resealable plastic bag, combine fruit juices, oil, rosemary, salt, if desired, and garlic. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight.

Place roast and marinade in a shallow baking pan. Bake, uncovered, at 325 degrees F for 1 1/2 hours, basting with juices every 30 minutes.

Meanwhile, slice fruit rinds into 1/4-inch strips; arrange around roast. Bake 30 minutes longer or until meat thermometer reads 160 to 170 degrees F. Let stand for 15 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juice.

Yield 18 servings.