My Marinated Pork Loin recipe uses a simple, savory marinade to create a roasted pork loin that is moist and flavorful every time!
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Ingredients
For the marinade:
½cupolive oil
⅓cuplower sodium soy sauce
¼cupred wine vinegar
Juice of 1 lemon
1tablespoonWorcestershire sauce
2tablespoonschopped fresh parsley
2teaspoonsdry mustardrecommended: Colman’s
½teaspoonground black pepper
3clovesgarlicminced
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2poundspork loin
1cupchicken broth
For the pan sauce:
Any drippings from cooking the loin
½cupchicken broth or water
Strained marinade
2teaspoonsbutter
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 without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.
Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
Roast for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound).
Remove from the oven and let rest for 10-15 minutes before slicing.
During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
Put the skillet that you seared the loin in back over medium-high heat.
Pass the boiled marinade through a strainer into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. 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
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
You can use this recipe for pork chops, pork tenderloin, or chicken. Smaller cuts will cook much faster than a loin so be sure to check with a thermometer.
Use an instant-read thermometer to check doneness for best results.