Marinated Pork Loin Roast
This flavorful marinade creates a juicy pork loin roast with minimal effort!
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
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
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
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