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Marinated Pork Loin Roast Recipe

100% would make again

Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.

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10 Servings
Prep: 10 min. + marinating Bake: 1-1/2 hours

Ingredients

3/4 cup ketchup
1/4 cup seedless raspberry jam
1/4 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup maple-flavored syrup
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon each dried thyme, oregano and marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard
1 bay leaf
1/4 teaspoon ground ginger
1 boneless pork loin roast (3 pounds)

Directions

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat. Place roast in an 11-in. x 7-in. baking dish. Prick surface of roast with a fork; pour sauce over roast. Cover and refrigerate overnight.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing. Remove bay leaf. Yield: 10 servings.

Nutrition Facts: 1 serving (4 ounces) equals 255 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 543 mg sodium, 22 g carbohydrate, trace fiber, 27 g protein.

Marinated Pork Loin Roast published in Country Pork , p72

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