Marinating is hands-down the easiest way to make a flavorful roast. This Marinated Pork Loin Roast delivers big flavor with little effort!
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 perfectly 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 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.
How to marinate a pork loin roast
Start by whisking together the marinade ingredients (soy sauce, garlic, white wine, ground mustard, ground ginger, and dried thyme) in a large bowl.
Place the pork loin roast and marinade in a 2-gallon storage bag, and refrigerate overnight, or up to 24 hours. Place the bag in a dish or bowl to catch any drips, just in case!
Remove the roast from the pan and place it 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’s the internal temperature for pork loin roast?
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.
Storage and reheating
Store any leftover roast in the refrigerate for 4–5 days. You can reheat slices in the microwave or in the oven. I had a few slices leftover that I added to homemade fried rice—it was fantastic!
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
- Mashed sweet potatoes with pecans
- Flaky Southern biscuits or cheddar biscuits
- Roasted asparagus or broccoli
- Brussels sprouts with bacon
- A leafy green salad
📖 Recipe
Marinated Pork Loin Roast
Ingredients
- ½ cup soy sauce
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon dry mustard
- 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
Love how tender this roast is! Will make again!
Thanks, Jen! <3
This is mouthwatering! lLooks amazing and a must make recipe.