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Marinated Pork Loin - lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy. From @nevrenoughthyme https://www.lanascooking.com/marinated-pork-loin/
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Marinated Pork Loin

Marinated Pork Loin - lean pork loin marinated in a flavorful blend of ingredients then roasted until succulent and juicy.
Course Main Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 435kcal

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

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 6g | Protein: 32g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Cholesterol: 94mg | Sodium: 1456mg | Sugar: 3g