Roast Loin of Pork Recipe - Allrecipes.com
Roast Loin of Pork Recipe
  • READY IN 14+ hrs

Roast Loin of Pork

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    14 hrs 15 mins

Directions

  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).
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Reviews More Reviews

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!!

 
Most Helpful Critical Review
Feb 01, 2007

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

 

30 Ratings

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)

 
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!

 
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.

 
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!

 
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.

 
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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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.

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