Marinated Pork Loin - lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy.
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 Marinated Pork Loin 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.
How to Make Marinated Pork Loin
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
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 us 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?
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.
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.
During the last 15 minutes of cooking time, transfer the reserved marinade to a pan and bring it 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 that has been in contact with raw meat in a finished recipe, you must bring it to a strong boil and maintain the heat for 10 minutes in order to destroy 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!
Put the skillet that you seared the loin in back over medium-high heat.
Add any pan drippings plus the additional ½ cup of chicken broth. Stir to loosen any cooked bits from the bottom of the pan.
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 ½” thick slices. Drizzle with the pan sauce.
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Marinated Pork Loin
Ingredients
For the marinade:
- ½ cup olive oil
- ⅓ cup lower sodium soy sauce
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dry mustard recommended: Coleman’s
- ½ teaspoon ground black pepper
- 3 cloves garlic minced
- 2 pounds pork loin
- 1 cup chicken broth
For the pan sauce:
- Any drippings from cooking the loin
- ½ cup chicken broth or water
- Strained marinade
- 2 teaspoons butter
Instructions
- In a large resealable bag, combine the first 9 ingredients to create the marinade.
- Add the pork loin and marinate for about 4 hours turning several times.
- 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.
- Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
- Cook for 40-50 minutes or until the internal temperature is 160 degrees (about 20-25 minutes per pound). Remove from the oven and let rest for 5 minutes before slicing.
- 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.
- Put the skillet that you seared the loin in back over medium high heat. Add any pan drippings and the additional ½ 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.
- Slice the loin in about ½” thick slices. Drizzle with the pan sauce.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Eric says
Hi. Great marinade, I’m having an issue with the time on cooking. I have a 2lb pork loin at 350 and it’s taking wayyyyy longer then 40 minutes. What am I doing wrong?
Lana Stuart says
Without being in the kitchen with you, it's almost impossible to determine what's wrong. My only thought would be to check the temperature calibration of your oven with an oven thermometer.
Donya says
Do you roast it covered or uncovered? The recipe didnt specify.
Lana Stuart says
It is roasted uncovered.
mh says
This sounds great, and I'll try it soon. One correction I hope you'll make (and some of the commenters seem to have made it already) is the "done" temperature. The recipe says 160', which was supposed to coast to 165' in the old, fearful days of pork cooking. With the end temperature now 145', the roast can probably be pulled out of the oven at 140'.
Cliff Henderson says
My thoughts, exactly! At 160 internal temp that roast is already ruined. No need to kill the pig all over again - it's dead already, and MUCH juicier and tastier when you pull it out at 140.
Lana Stuart says
I've cooked this roast many, many times exactly as described and it is hardly ruined. It's tender and juicy and totally delicious.
harriet colvin says
can I marninade this roast overnight?
Lana Stuart says
You should marinate for about 4 hours.
Christen Rotimatic says
Very nice recipe looking forward to making this. I am planning to give a surprise to my husband with candlelight dinner. And will serve this recipe since pork is his favorite. Excited!!
Bev Uebel says
I made this tonight. I marinated it over night, then I put it on the grill. It was juicy and had a slight crust on it. It was delicious. I will definitely will make this again
Lana Stuart says
I'm so glad it turned out good for you, Bev! It's my favorite way to do a pork loin.
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
Lana Stuart says
The initial 1 cup of broth is not part of the marinade ingredients.
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
Lana Stuart says
I corrected and re-posted the recipe for clarification after you brought it to my attention.
Carol Stock says
Marinade: Too late, that's how I read it too. Although I should know better and it doesn't say how much marmalade or did I miss it?
Lana Stuart says
There is no marmalade used in this recipe.
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.
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.
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.