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Marinated Pork Loin Roast

Marinated Pork Loin Roast
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.
10 ServingsPrep: 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.
© Taste of Home 2013

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Marinated Pork Loin Roast (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013