Marinated Pork Loin Roast Recipe

5 3 6
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Marinated Pork Loin Roast Recipe

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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; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce.
Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 10 servings.
Originally published as Marinated Pork Loin Roast in Country Pork 1996, p72

Nutritional Facts

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

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  • 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; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce.
  2. Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 10 servings.
Originally published as Marinated Pork Loin Roast in Country Pork 1996, p72

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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!!!"

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