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Roast Loin of Pork
SUBMITTED BY:
Karen Fazio
PHOTO BY:
mikejenr91
"Great holiday main dish. Just marinate the night before and roast!"
RECIPE RATING:
Read Reviews
(16)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
14 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 pounds pork roast
3 cloves garlic, sliced
2 1/2 cups white wine
3 tablespoons lemon juice
1/4 cup olive oil
3 onions, chopped
2 bay leaves
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
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DIRECTIONS
Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
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REVIEWS
Reviewed on Jan. 16, 2004 by NATALIE L
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NATALIE L
Jan. 16, 2004
I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist, so tender, and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!!
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8 users found this review helpful
I made this recipe for a Christmas dinner with my family. Not only did *I* think it was...
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Reviewed on Jan. 16, 2004 by JPARROTTHEAD
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JPARROTTHEAD
Jan. 16, 2004
I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)
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8 users found this review helpful
I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin...
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Reviewed on Jan. 16, 2004 by NORA TRUDEL
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NORA TRUDEL
Jan. 16, 2004
It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My dinner party of 6 raved about the pork. Since there was no additional instructions for a gravy, I used the same kind of wine that I roasted the pork in and made a sauce with scallops as a side dish which my guests could use as gravy for their pork if they wanted..... but truthfully no sauce (gravy) was necessary... it was just so tender!
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5 users found this review helpful
It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After...
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Reviewed on Dec. 25, 2003 by SK8JEN
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SK8JEN
Dec. 25, 2003
Wonderful! it was very tender. I have never made a better roast! I will use this again and again! Thank you!
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5 users found this review helpful
Wonderful! it was very tender. I have never made a better roast! I will use this again and...
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Reviewed on Jan. 24, 2006 by MomsDiner
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MomsDiner
Jan. 24, 2006
I made this recipe following all the instructions and everyone raved about it. I wouldn't recommend marinating it for any longer than it states in the recipe. I might even suggest not marinating longer than 4 hours.
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3 users found this review helpful
I made this recipe following all the instructions and everyone raved about it. I wouldn't...
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Reviewed on Feb. 1, 2007 by Abby
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Abby
Feb. 1, 2007
This was by far the worst tasting pork that I have ever experienced.
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2 users found this review helpful
This was by far the worst tasting pork that I have ever experienced.
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Reviewed on Sep. 29, 2005 by KRYSTLEMCNEIL
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KRYSTLEMCNEIL
Sep. 29, 2005
I changed this recipe slightly, I used apple jusice instead of wine, and I was only able to marinate for about 2 hours. But I batsed the roast with the marinade as it cooked, and it came out delicious!
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2 users found this review helpful
I changed this recipe slightly, I used apple jusice instead of wine, and I was only able to...
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Reviewed on Dec. 8, 2003 by
PPK
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PPK
Dec. 8, 2003
Excellent! I used white wine vinegar, which was suggested by others. My husband said several times during the meal how good this was. Will make this again.
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2 users found this review helpful
Excellent! I used white wine vinegar, which was suggested by others. My husband said several...
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Reviewed on Oct. 14, 2003 by DANIELLEKHA
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DANIELLEKHA
Oct. 14, 2003
I let this marinate for two days and it was as tough as beef jerky. The cut of meat was excellent so I do not know where it went wrong. It was also not nearly as flavorful as it smelled. The smell was incredibly enticing but the end product was dull in flavor. Certainly not able to cut with a fork alone as some reviewers claim! Needs definite rejiggering!
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2 users found this review helpful
I let this marinate for two days and it was as tough as beef jerky. The cut of meat was...
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Reviewed on Jul. 13, 2003 by
SHCMEOW
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SHCMEOW
Jul. 13, 2003
This recipe was OK. I allowed it to marinate for two days and while it was very tender, I didn't find it as flavorable as we had hoped. Most likely will not use again.
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2 users found this review helpful
This recipe was OK. I allowed it to marinate for two days and while it was very tender, I...
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