Roast Loin of Pork20 Reviews
- Prep: 15 min
- Cook: 2 hr
- Ready In: 14 hr 15 min
“Great holiday main dish. Just marinate the night before and roast!” - by Karen Fazio
Original recipe yields 10 servings
- Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
- Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and a thermometer reads 145 degrees F (63 degrees C).
Amount Per Serving (10 total)
- 213 cal
- 9.9 g
- 5.9 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt have ..." See moreany bay leaves so I just left them out. It was so moist, so tender, and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!!"
"It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My dinner p..." See morearty of 6 raved about the pork. Since there was no additional instructions for a gravy, I used the same kind of wine that I roasted the pork in and made a sauce with scallops as a side dish which my guests could use as gravy for their pork if they wanted..... but truthfully no sauce (gravy) was necessary... it was just so tender! "
"I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and w..." See morehen the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)"
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