Marinated Pork Roast Recipe

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Marinated Pork Roast Recipe
Marinated Pork Roast Recipe photo by Taste of Home
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Marinated Pork Roast Recipe

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5 1
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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 50 min. + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 50 min. + standing

Ingredients

  • 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

Directions

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 thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 9 servings.
Originally published as Marinated Pork Roast in Light & Tasty April/May 2006, p24

Nutritional Facts

3 ounce-weight: 227 calories, 9g fat (3g saturated fat), 70mg cholesterol, 195mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 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
  1. 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.
  2. Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes.
  3. 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 thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 9 servings.
Originally published as Marinated Pork Roast in Light & Tasty April/May 2006, p24

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