familyservicehub This Marinated Pork Loinrecipe marinates lean pork in simple flavors and then roasts it. This results in a crisp exterior that seals a juicy and succulent inside. This is a great way to get a tender cut of meat for a budget-friendly price.
We love pork loin, but it was always a challenge to make one moist. This is a leaner meat cut, so it doesn’t have much fat to bast in as it cooks. Up until this recipe I used a dry spice rub, or perhaps a little garlic and herbs.
Ingredients
Marinade:
- 1/2 cup olive oil
- 1/3 cup lower sodium soy sauce
- Red wine vinegar, 1/4 cup
- Juice from 1 lemon
- 1 tablespoon Worcestershire sauce
- 2 tablespoons of chopped fresh parsley
- Colman’s Dry Mustard, 2 teaspoons
- 1/2 teaspoon black pepper
- 3 cloves of minced garlic
- 2 pounds pork loin
- 1 cup chicken broth
Pan sauce:
- Any drippings that may have remained after cooking the loin
- Half a cup of chicken broth or water
- Strained marinade
- Butter, 2 teaspoons
Instructions
- Combine the first nine ingredients in a large, resealable plastic bag to make the marinade.
- Add the pork loin to the marinade and turn it several times during the 4 hour marinade.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Place a large pan coated with cooking spray on medium heat.
- Removing the loin from marinade, pat it half-dry. The marinade mixture should be kept aside.
- In a hot skillet, sear the loin from all sides including the ends. Keep the skillet for later use without cleaning it.
- Place the seared loin in a shallow pan on a rack. Add 1 cup of chicken stock to the pan.
- Roast the chicken for 40-50 mins or until internal temperature reaches 145 degrees. (About 20-25 minutes per pound).
- Let the meat rest in the oven for 10 to 15 minutes before cutting.
- Stir in the butter until it melts.
- Slice the loin into slices of about 1/2 inch thick. Pour the pan sauce over it.
- Notes
- Keep leftovers in the fridge for up to three days. Freeze up to two months.
- This recipe can be used for chicken, pork chops or pork tenderloin. The smaller cuts will cook faster than the loin, so check your thermometer.
- Check the temperature of your food with an instant-read thermometer for best results.
- Transfer the marinade into a small saucepan and bring to a rolling simmer during the final 15 minutes of the cooking process. Reduce the heat, but continue to keep the marinade on a low boil for 10 minutes.
- Place the skillet you used to sear the loin back on medium-high heat.
- The boiled marinade should be strained through a strainer and then poured into the skillet. Add the 1/2 cup remaining chicken broth. Stirring constantly, cook the mixture. Bring to a simmer.