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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- Pork Loin with Creamy Celery Sauce
- Ham with Creamy Herb Sauce
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Marinated Pork Loin
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
- 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.
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.