"Great holiday main dish. Just marinate the night before and roast!" — Karen Fazio
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2 1/2 pounds
2 1/2 cups
ground black pepper
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!!
This was by far the worst tasting pork that I have ever experienced.
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!
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)
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.
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!
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.
Wonderful! it was very tender. I have never made a better roast! I will use this again and again! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Loin of Pork
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 89
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