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Flavorful Marinated Pork Loin Recipe

Flavorful Marinated Pork Loin Recipe

"Beautifully glazed with a mouthwatering marinade, this entree is relatively low in fat but still juicy, flavorful and so tender."—Paula Young, — Tiffin, Ohio
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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 minutes before slicing.
  • 3. 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.

Reviews for Flavorful Marinated Pork Loin

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MY REVIEW
Reviewed Mar. 15, 2015

"I have now made this at least four times. The recipe is flawless and I make very little if any changes to it. Every time I have served it everyone wants the recipe so I keep a couple printed to hand out. Also the Apricot glaze can be used on almost anything from fish to chicken. Thanks for the recipe Paula we will continue to enjoy it"

MY REVIEW
Reviewed Jul. 24, 2011

"I marinated the pork for 2 days only because that's how our schedules worked. I couldn't find a 3 lb. loin so did 2 1 lb. loins together for about 45 min.. It was delicious! VERY tender! The thickened leftover sauce was great. Will definitely make again. Easy and I will think twice about buying a pre-marinated loin again."

MY REVIEW
Reviewed Mar. 11, 2011

"My dad likes anything apricot, so I had to try this. I used just a fraction of the curry the recipe called for, as we're not huge fans of that flavor. It's a keeper! I'll be making this again when dad comes for a visit. A very elegant presentation for minimal effort -- the best kind of recipe!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer