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Flavorful Marinated Pork Loin

 Flavorful Marinated Pork Loin
"Beautifully glazed with a mouthwatering marinade, this entree is relatively low in fat but still juicy, flavorful and so tender."—Paula Young, — Tiffin, Ohio
12 ServingsPrep: 20 min. Bake: 1 hour + standing


  • 1 cup orange juice
  • 3/4 cup apricot preserves
  • 2 tablespoons plus 1/4 cup sherry or vegetable broth, divided
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 boneless whole pork loin roast (3 pounds)
  • 1 tablespoon cornstarch


  • In a small bowl, combine the orange juice, preserves, 2 tablespoons
  • sherry, lemon juice, oil, curry, Worcestershire sauce, thyme and
  • pepper. Pour 3/4 cup marinade into a large resealable plastic bag;
  • add the pork. Seal bag and turn to coat; refrigerate overnight,
  • turning occasionally. Set aside 1 cup remaining marinade for sauce;
  • cover and refrigerate. Cover and refrigerate the rest of the
  • marinade for basting.
  • Drain and discard marinade; place pork on a rack in a shallow
  • roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or
  • until a thermometer reads 145°, basting occasionally with the
  • reserved marinade. Transfer to a serving platter. Let stand for 10

2 of 2

Flavorful Marinated Pork Loin (continued)

Directions (continued)

  • minutes before slicing.
  • Meanwhile, in a small saucepan, combine cornstarch with the remaining
  • sherry and 1 cup marinade. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Serve with roast. Yield: 12 servings.
Nutritional Facts: 3 ounces cooked pork with 5 teaspoons sauce equals 229 calories, 8 g fat (3 g saturated fat), 55 mg cholesterol, 51 mg sodium, 15 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer