Need an easy marinade for pork loin roast? This recipe delivers big flavor with little effort!
Featured Comment:
“Love how tender this roast is! Will make again!” -Jen
This post is sponsored by Iowa Pork Producers Association. All opinions are my own.
Now this is a show-stopper of a roast! This Marinated Pork Loin Roast uses a handful of simple ingredients to create a flavorful roast that’s really tender.
I love serving this for a Sunday dinner or for the holidays. The ease of preparation means I can spend time on side dishes like mashed potatoes and Bisquick cheddar biscuits.
The pork roast is lean and juicy, and packed with protein. And, when you buy pork at your local grocery store in the United States, you’re supporting family farms in Iowa and the United States. My grandparents were farmers, so I love supporting family farms!
Ingredients
Exact quantities and instructions are in the recipe card below!
- You can find a pork loin roast at the meat counter of your local grocery store. You don’t have to tie the roast or do anything with it—just add it right to the marinade.
- I like using a big 2-gallon sized storage bag for marinating the roast. If you don’t have a bag that big, use a large bowl.
The Tastiest Marinade for Pork Loin Roast
- Whisk the marinade ingredients (soy sauce, garlic, white wine, ground mustard, ground ginger, and dried thyme) in a large bowl. Add the pork loin to the bowl, or transfer the marinade to a 2-gallon storage bag, along with the pork loin. Refrigerate overnight, or up to 24 hours.
- Place the roast on a roasting rack. Discard the marinade.
- Roast for 2–2½ hours. A meat thermometer inserted into the thickest part should register 145°F. The temperature will rise by a few more degrees as it sits.
- Let the roast sit for 10 minutes before slicing with a sharp knife.
What Temperature should I cook Pork Loin Roast to?
The safe internal temperature for pork is 145°F, which will deliver a medium rare roast. Here’s a chart from pork.org, so you can cook the roast to your desired doneness:
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
The temperature of the roast will rise a few degrees (3°F–5°F) after removing it from the oven, so take that into account.
What to Serve with Pork Loin Roast
A classic roast deserves some classic side dishes. Here are some ideas:
- Mashed potatoes or mashed potato casserole
- Sweet potato casserole with pecans
- Flaky Southern biscuits or cheddar biscuits
- Roasted asparagus or broccoli
- Brussels sprouts with bacon
- A leafy green salad
- Cabbage and noodles
📖 Recipe
Marinated Pork Loin Roast
Ingredients
- ½ cup soy sauce
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio, see Notes for a substitution)
- 3 cloves garlic, minced
- 1 teaspoon ground ginger (or 2 teaspoons grated fresh ginger)
- 1 tablespoon dry mustard (or 2 tablespoons dijon)
- 1 teaspoon dried thyme
- 1 (4–5 lb) pork loin roast
Instructions
- In a medium bowl, whisk together the soy sauce, white wine, garlic, ginger, mustard, and thyme.
- Place the pork loin roast in a large resealable food storage bag, and place the bag in a bowl or dish (just in case it leaks!).
- Pour the marinade over the top and refrigerate overnight, or up to 24 hours.
- Preheat oven to 325°F.
- Place the roast on a rack in a shallow roasting pan. Discard marinade.
- Bake for 2–2½ hours. A meat thermometer inserted into the thickest part should register 145°F.
- Let the roast stand for 10 minutes before slicing.
Video
Notes
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
do you use chicken or beef broth substitution for wine?
Either is fine!
i put it on hot grill for few mins, then baked. very good!
Love how tender this roast is! Will make again!
Thanks, Jen! <3
This is mouthwatering! lLooks amazing and a must make recipe.