Roast Loin of Pork

Roast Loin of Pork

25

"Great holiday main dish. Just marinate the night before and roast!"
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Ingredients

14 h 15 m servings 213 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and a thermometer reads 145 degrees F (63 degrees C).

Reviews

25
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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...

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 di...

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 marinatin...

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 del...

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

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!

This was very good. The onions absorb the wine flavor and the sauce and onions (marinade) are really good over mashed potatoes. Will definitely make again. Oh, I made the whole roast in a cro...