Marinated Pork Loin – lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy.
I hope the weather is as nice wherever you are as it is here today. Right now, it’s 69 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 spring temperatures 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. One day last week ours was over 4000. Whoopee!
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 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.
Marinated Pork Loin - lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy. Click To Tweet
How to Make Marinated 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?
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 which 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 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!
Put the skillet that you seared the loin in back over medium-high heat.
Add any pan drippings plus the additional 1/2 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 1/2” thick slices. Drizzle with the pan sauce.
Enjoy!
More Pork Recipes on Never Enough Thyme:
- Savory Pork Chops
- One-Dish Pork Chops and Rice
- Apple Pecan Stuffed Pork Chops
- Pork Loin with Creamy Celery Sauce
- Ham with Creamy Herb Sauce
pork loin recipes from Other Bloggers:
- Simply the Best Pork Loin Recipe Ever from Cooking by the Seat of Our Pants
- Bacon and Garlic Encrusted Pork Loin from The Hungry Mouse
- Fig Stuffed Roast Pork Loin from Sugar and Spice by Celeste
- Sage and Garlic Rubbed Pork Loin from The Meaning of Pie
- Roast Pork Loin with Apples from Juls’ Kitchen
Pin to Your Pinterest Main Dishes Board!
Marinated Pork Loin
Marinated Pork Loin - lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy.
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
- 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.
- 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 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.
- 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 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.
- Slice the loin in about 1/2” thick slices. Drizzle with the pan sauce.
Notes
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 435 Total Fat: 31g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 94mg Sodium: 1456mg Carbohydrates: 6g Fiber: 0g Sugar: 3g Protein: 32g
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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′.
can I marninade this roast overnight?
You should marinate for about 4 hours.
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!!
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
I’m so glad it turned out good for you, Bev! It’s my favorite way to do a pork loin.
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
The initial 1 cup of broth is not part of the marinade ingredients.
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
I corrected and re-posted the recipe for clarification after you brought it to my attention.
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.
“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.
The photo’s shows the juiced lemon halves as added to the marinade – but the recipe does not mention this.
Yes, I usually toss the lemon halves into the marinade but you don’t have to. It works fine either way.
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!!
I’m so glad you enjoyed it, Ashley. It does make an incredibly moist roast, doesn’t it?
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!
We love that marinade, too, Janice. It’s also great for chicken. I’m so glad you enjoyed it.
I’m always looking for a good pork loin recipe. And yes, the thermometer never lets you down!
I really depend on a thermometer in the kitchen. I know some people can judge by touch but not me!
My family loves pork loin – I love the sound of this marinade!
We love pork loin, too, Brenda. I’m really pleased with this marinade. It kept the loin very moist and tender.
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!
Hi Jennie – I really didn’t do anything very special with the chops. I seasoned, floured and fried them country style!
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
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?
I can’t wait until it’s 80 degrees here in Boston! This pork loin looks fabulous :)
Sounds like I should put pork loin on the menu soon and try this.
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
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 :-)
This looks delicious. I will have to try the marinade.
I think you’d really like it with the marinade. It makes a really nice sauce for the loin.