Marinated Pork Loin
Marinated Pork Loin - lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy.
Servings 8 servings
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
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.
Serving: 1g | Calories: 435kcal | Carbohydrates: 6g | Protein: 32g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Cholesterol: 94mg | Sodium: 1456mg | Sugar: 3g