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Marinated Pork Roast

 Marinated Pork Roast
In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.
9 ServingsPrep: 10 min. + marinating Bake: 50 min. + standing


  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup grated onion
  • 1 tablespoon canola oil
  • 1 teaspoon lemon juice
  • 3 garlic cloves, minced
  • 3/4 teaspoon ground ginger
  • 1 boneless whole pork loin roast (2-1/2 pounds)
  • 1/4 cup white wine or chicken broth
  • 1/4 cup honey
  • 1 tablespoon brown sugar


  • In a large resealable plastic bag, combine the first six ingredients;
  • add pork roast. Seal bag and turn to coat; refrigerate for 8 hours
  • or overnight, turning several times.
  • Preheat oven to 350°. Drain and discard marinade. Place roast on
  • a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25
  • minutes.
  • In a small bowl, combine the wine or broth, honey and brown sugar.
  • Brush half over the meat. Bake 15 minutes longer. Brush with
  • remaining honey mixture. Bake 10-20 minutes longer or until a meat
  • thermometer reads 160°. Let stand 10 minutes before slicing.
  • Yield: 9 servings.

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Marinated Pork Roast (continued)

Nutritional Facts: 3 ounces cooked pork equals 227 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 195 mg sodium, 10 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.