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.
Marinated Pork Loin Roast
Marinated Pork Loin Roast
Prep Time
10 min
Cook Time
90 min
Yield
10 servings
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.
Nutrition Facts
4 ounces cooked pork: 255 calories, 6g fat (2g saturated fat), 68mg cholesterol, 543mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 27g protein.
