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Marinated Pork Loin

"This tender juicy pork is one of my favorite entrees to serve to guests," remarks Jean Heady of Naples, Florida.
  • Total Time
    Prep: 15 min. + marinating Broil: 20 min.
  • Makes
    5 servings


  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup ketchup
  • 2 tablespoons cider viengar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 boneless whole pork loin roast (2 pounds)


  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight.
  • Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.
Nutrition Facts
6 ounce-weight: 310 calories, 10g fat (3g saturated fat), 100mg cholesterol, 570mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 fruit.

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  • sstetzel
    Oct 16, 2015

    Hi Annecooks,You're correct, a whole loin does weigh 5-7 lbs however you can generally purchase a 2 lb roast from your local meat department which is perfect for 4-5 servings.Hope that helps.Sue StetzelOnline Community ManagerTaste of Home Magazine

  • annecooks
    Oct 16, 2015

    This recipe is for pork tenderloin, not a pork loin. A boneless pork loin weighs 5-7 pounds.

  • kirbijo
    Jul 5, 2013

    My family loves this recipe. I don't usually broil it quite as long as it says. It is always moist and has great flavor!

  • WileyP
    Jul 4, 2013

    The marinade goes together quickly and easily, and I like the fact there is no oil in it (less flare-up on the grill). A typical whole pork loin weighs 5-6 pounds, so this recipe actually uses less than half a loin. Cooking 1" loin steaks 10 minutes per side will yield well done steaks, about 175-180° internal temperature and a bit dry. 7 minutes per side will hold the moisture much better and give you a safe 145° medium to medium-well. These steaks end up a cut above the average, yet not necessarily something I'd use as a centerpiece or signature dish. Yes, I will make it again - probably a few times per year, because it is easy, quick and tasty.

  • BMuhlbaier
    Jun 16, 2013

    No comment left

  • meg_in_ok
    Jan 9, 2013

    Tried this out for a dinner party with a few friends. Because I buy what looks best and is cheapest, I opted for pork sirloin steaks (SUPER thick cut) instead of pork loin. I only marinated for a few hours, but the steaks were delicious. These steaks were nearly 2" thick, and they took nearly 40 minutes to cook, on "low broil" for probably 25 minutes, and then "high broil" for about 15 (time split between the sides, basting in between.It was my first time to play with broiling meat, and this recipe is definitely a keeper.

  • Fkysar
    Nov 14, 2011

    Easy to prepare, extremely flavorful, and easy to plan an entire meal around.

  • BethanyJoy
    Apr 21, 2009

    No comment left