Marinated Pork Loin

I hope the weather is as nice wherever you are as it is here today. Right now, it’s 80 degrees with a tiny little breeze. It makes me want to open all the windows and let the fresh air flood through the house. Unfortunately, along with 80 degrees comes an explosion of pollen. Our nightly local weather forecast includes the pollen count for the day. They say that anything over 500 is considered very high. Ours yesterday was around 1800. They expect it to be around 4000 by this time next week. Oh joy.

So for now, we’ll keep the windows closed and just enjoy looking out at the beautiful new greenery after a long, long cold winter. Pollen season only lasts a couple of weeks and then we’ll be out there enjoying the weather! So, since we’re still confined to the kitchen for now and can’t really fire up the grill because of allergies, I’m enjoying making new indoor recipes to share with you.

Pork loin has always been a favorite of ours, but I’ve typically struggled a bit with producing a moist one. It’s a bit on the lean side so there’s not much fat for it to baste in while it cooks. And up until now I had usually flavored my pork loin with a dry rub or maybe a bit of garlic and herbs. However, after trying this marinade just once, this is the way I’ll always do it from now on. The little pork loin cooked up so moist and juicy I couldn’t believe it! And the pan sauce – oh my goodness – how flavorful! You just have to try this one.

Marinating pork loin

Start by making the marinade in a large resealable bag. Add the pork loin and marinate in the refrigerator for about 4 hours turning several times. Pork loin usually comes in about 4 pound pieces. I bought one of those and cut six nice center-cut chops from one half saving the other 2-pound half to roast for us. That was plenty for me and BeeBop for two meals and would easily serve four people. If you want to cook a full 4-pound loin, just double the marinade ingredients. Okay?

Browning marinated pork loin

Preheat the oven to 350 degrees. Place a large skillet coated with cooking spray over medium high heat. Remove the loin from the marinade and pat it semi-dry with paper towels. Set the marinade mixture aside for later. Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside and keep it for later as well.

Pork loin on rack ready to roast

Place the seared loin on a rack in a shallow pan. Add a little chicken broth to the pan and cook for 30-40 minutes or until the internal temperature is 160 degrees. Using an instant read thermometer is the best way to get good results from roasting any cut of meat, I think. I can never gauge by touch like some cooks can, so I trust my thermometer to tell me when it’s ready! The last thing you want is an overcooked pork loin. Can you say tough and dry. So, when that temperature gets to 160, go ahead and remove your pork loin from the oven. Let it sit for 5 to 10 minutes before slicing.

Marinade for pan sauce

During the last 15 minutes of cooking time, bring the reserved marinade to a rolling boil. Lower the heat but keep it at a slow boil for ten minutes. Note: If you intend to use a marinade which has been in contact with raw meat in a finished recipe, you must bring it to a strong boil and maintain that heat for 10 minutes in order to kill any bacteria that may have transferred from the meat. This is true whether you’ve marinated chicken, beef, or pork. It’s safe to use after boiling, but do not skip that step!

Make pan sauce for marinated pork loin

Put the skillet that you seared the loin in back over medium high heat. Add any pan drippings and the additional 1/2 cup of chicken broth. Stir to loosen any cooked bits from the bottom of the pan.

Strain marinade for pan sauce

Pass the boiled marinade through a fine meshed strainer into the skillet. Stir together with the stock and pan drippings. Bring to a low boil. Add the butter and stir until melted.

Slice the loin in about 1/2” thick slices. Drizzle with the pan sauce.

Enjoy!

Marinated Pork Loin
 
Prep time
Cook time
Total time
 
Lean pork loin marinated in a flavorful blend and roasted until succulent and juicy.
Author:
Serves: 4 servings
Ingredients
For the marinade:
  • 1/2 cup olive oil
  • 1/3 cup lower sodium soy sauce
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 1 tblsp. Worcestershire sauce
  • 2 tblsp. chopped fresh parsley
  • 2 tsp. dry mustard (recommended: Coleman’s)
  • 1/2 tsp. ground black pepper
  • 3 cloves garlic, minced
  • 2 lb. pork loin
  • 1 cup chicken broth
For the pan sauce:
  • Any drippings from cooking the loin
  • 1/2 cup chicken broth or water
  • Strained marinade
  • 2 tsp. butter
Instructions
  1. Combine the first 9 ingredients to create the marinade in a large resealable bag. Add the pork loin and marinate for about 4 hours turning several times.
  2. Preheat the oven to 350 degrees. Place a large skillet coated with cooking spray over medium high heat. Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture. Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside and keep it for later.
  3. Place the seared loin on a rack in a shallow pan. Add the chicken broth to the pan and cook for 30-40 minutes or until the internal temperature is 160 degrees. Remove from the oven and let rest for 5 minutes before slicing.
  4. During the last 15 minutes of cooking time, bring the reserved marinade to a rolling boil. Lower the heat but keep at a slow boil for ten minutes.
  5. Put the skillet that you seared the loin in back over medium high heat. Add any pan drippings and the additional 1/2 cup of chicken broth. Pass the boiled marinade through a fine meshed strainer into the skillet. Stir together with the stock and pan drippings. Bring to a low boil. Add the butter and stir until melted.
  6. Slice the loin in about 1/2” thick slices. Drizzle with the pan sauce.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

 

Other pork loin recipes you might enjoy from around the internet:

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Comments

  1. Miss P says

    OOOH… we have ESP. I prepared pork loin on Sunday. It was good, but I am sure would have been better with your marinade. I’ll give that some thought next time.

    Happy Spring. Achooo!

    Miss P

    • says

      I was shocked at how moist it was. They have such a tendency to dry out but the marinade kept it very juicy. Achoo back to you :-)

  2. says

    Hubby and I do enjoy pork loin, he has wood smoked it and made into tacos. I love your method for marinating the meat, your marinade sounds delicious! I love your first picture, it is really beautiful! Hugs, Terra

    • says

      Tacos from this sounds wonderful! I’d probably change the marinade a bit – leave out the Worcestershire maybe – then shred the meat and mix in a bit of southwestern flavors. Great idea, Terra. You know I have to try this soon, right?

  3. Jennie says

    I can’t wait to hear how you cook the chops you made from the remaining loin! This sounds wonderful! Thank you for the recipe!

  4. Janice says

    Lana, you must know, this is the best marinade I have ever tasted in my life! Thank you so much for posted this recipe. It is Tantalizing! It has an amazing fresh taste!

    • Lana Stuart says

      We love that marinade, too, Janice. It’s also great for chicken. I’m so glad you enjoyed it.

  5. Ashley Wilson says

    Just fixed this recipe with a five-pound loin. The flavor is unbelievable and we just want to keep eating! I pulled the loin from the oven at 140 degrees and it is extremely juicy and tender!!

  6. Linda says

    The photo’s shows the juiced lemon halves as added to the marinade – but the recipe does not mention this.

    • Lana Stuart says

      Yes, I usually toss the lemon halves into the marinade but you don’t have to. It works fine either way.

  7. Roader says

    “I was shocked at how moist it was. ” Me too! Pulled it out @ 150º and it crept up to 158º after standing for ten minutes. Not a trace of pink but amazingly moist. I’ve tried cooking pork loins to 135º and letting them stand to 145º…very moist but my guests aren’t thrilled with pink pork.

    Used the grill to brown and then into the slow-cooker on high for 45 minutes. Changes: accidentally picked and used a few sprigs of thyme in the recipe (had the website’s name on my mind when picking the parsley), didn’t have chicken broth so I used beef, didn’t have Worcestershire so I used A1.

  8. Ken Payne says

    Got a four and a half pound, loin roast in the marinade tonight, will cook New Years Day, can’t wait to get the dinner.
    Also on the menu is collard greens,seasoned with hogjowl, black-eyed peas and cornbread.
    Also red potatoes in parley,rosemary and garlic butter.

  9. Henry says

    In your recipe you call for 1 cup chicken broth in Marinade & 1/2 cup Chicken broth in Pan Sauce. Yet your instructions step 1 call for the full cup to be used as part of Marinade THEN step 3 says place pork in shallow pan and add chicken broth ??? THEN on step 5 you state to add “remaining 1/2 cup chicken broth to pan drippings” SO where and what amount of chicken broth was used in Step 3???? Thanks
    Henry

      • Henry says

        Ms. Stuart: Thank you for your response dated January 4, 2015 re the use of chicken broth. Please note that I have an exact hard copy and PDF of your recipe as presented on your website January 3, 2015 the night prior to our preparation of the Pork Loin. In it you will be able to note that in neither the print out or the PDF is there a reference to the use of only the first “9” ingredients. This could be a “print” problem and you may want to at least look into this — This response box does not allow me to attach documents. So should you have an interest in further correcting this issue, please send me an email that will allow me to attach the hard copy as well as the pdf. I will gladly forward to you for review. Again thanks.
        Henry

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