Recipe by Karen Fazio
"Great holiday main dish. Just marinate the night before and roast!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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)
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 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Fresh rosemary and garlic salt are the keys to a super-simple pork roast.
See how to make a succulent, fragrant pork roast with garlic and rosemary.
Double up the pork in this bacon-wrapped pork roast.