Marinated Pork Loin Roast

Published by Kate

This flavorful marinade creates a juicy pork loin roast with minimal effort!

5 from 2 votes

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Prep Time 5

Cook Time 2

Marinating time 8

Total Time 10 5

Course Main Course

Cuisine American

Servings servings

Calories 243 kcal

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

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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

Don't have dried mustard? Substitute 2 tablespoons of dijon mustard instead. You can also substitute 2 teaspoons of fresh grated ginger for the ground ginger.

No white wine? Broth works well as a substitute.

Here's a temperature chart for your desired doneness:

Medium rare: 145–150°F
Medium: 150–155°F
Medium well: 155–160°F
Well: 160°F

Store any leftover pork in the refrigerator for up to 5 days. It reheats well in the microwave or oven. It can be re-purposed for tacos, quesadillas, and fried rice, too!

Nutrition

Calories: 243kcalCarbohydrates: 1gProtein: 39gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 107mgSodium: 624mgPotassium: 674mgFiber: 0.2gSugar: 0.3gVitamin A: 3IUVitamin C: 0.3mgCalcium: 16mgIron: 1mg

Keyword marinated pork loin roast, marinated pork roast

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