Marinated Pork Loin Roast Recipe

5 3 6
Publisher Photo

Marinated Pork Loin Roast Recipe

Read Reviews
5 3 6
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-1/2 hours
MAKES:
10 servings
TOTAL TIME:
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.
Originally published as Marinated Pork Loin Roast in Country Pork 1996, p72

Nutritional Facts

4 ounce-weight: 255 calories, 6g fat (2g saturated fat), 68mg cholesterol, 543mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 27g protein.

  • 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)
  1. 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.
Originally published as Marinated Pork Loin Roast in Country Pork 1996, p72

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Pork Loin Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
zuke1 User ID: 7049066 46907
Reviewed Jul. 17, 2013

"This is a great recipe. full of flavor and it was very tender. I marinated it for 24 hours and cooked it four hours. The last two were only at 250 F. I did not have maple syrup so I subbed honey. Everyone thought it was the best ever. I had a 4 1/2 pound roast and 6 people cleaned it up. I bought a half of a pork roast FOR 1.89/LB WITH VERY LITTLE FAT! A Very cheap and tasty meal, cheaper than Hamburg and still lean."

MY REVIEW
junedunkle User ID: 1070671 19474
Reviewed Dec. 31, 2011

"First time made for Christmas dinner along with 2 other recipes for pork Loins. Was inhaled, didn't have a leftover to try myself. Guests all asking for the recipe. Going to make for myself New Years dinner, this time I'll get a piece."

MY REVIEW
angelasaye User ID: 3591630 15725
Reviewed Jul. 15, 2009

"AWESOME recipe!!!"

Loading Image