Roast Loin of Pork

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Most Helpful Positive Review

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!!

—NATALIE L

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Most Helpful Critical Review

Feb 01, 2007

This was by far the worst tasting pork that I have ever experienced.

—Abby

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24 Ratings

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!

—NORA TRUDEL

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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)

—JPARROTTHEAD

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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.

—MomsDiner

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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!

—KRYSTLEMCNEIL

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Dec 08, 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.

—PPK

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Dec 25, 2003

Wonderful! it was very tender. I have never made a better roast! I will use this again and again! Thank you!

—SK8JEN

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Nutrition

Calories
213 kcal
11%

Carbohydrates
5.9 g
2%

Cholesterol
40 mg
13%

Fat
9.9 g
15%

Fiber
0.7 g
3%

Protein
13.7 g
27%

Sodium
338 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roast Loin of Pork

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 213
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 2.2g 11 %
Cholesterol 40mg 13 %
Sodium 338mg 14 %
Potassium 304mg 9 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.7g 3 %
Protein 13.7g 27 %
** Sugars 2.2g
Vitamin A < 1 %
Vitamin C 7 %
Calcium 3 %
Iron 13 %
Thiamin 33 %
Niacin 47 %
Vitamin B6 27 %
Magnesium 9 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.