PORK ROAST MARINADE RECIPE RECIPES
MARINATED PORK LOIN ROAST RECIPE: HOW TO MAKE IT
Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 10 minutes
Cook Time 01 hours 30 minutes
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 255 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 27g protein.
ROAST PORK TENDERLOIN RECIPE - FOOD.COM
Make and share this Roast Pork Tenderloin recipe from Food.com.
Total Time 9 hours
Prep Time 8 hours 15 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients, mixing well.
- Add all remaining ingredients except pork loin and combine thoroughly.
- Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
- Preheat oven to 350 degrees.
- Remove pork loin from refrigerator and let come to room temperature.
- Roast uncovered for 45 minutes.
- Remove from oven and let rest for 15 minutes.
- Carve into 1/4 inch slices.
Nutrition Facts : Calories 314.5, FatContent 11.4, SaturatedFatContent 3.2, CholesterolContent 147.6, SodiumContent 663.1, CarbohydrateContent 2.1, FiberContent 0.3, SugarContent 0.6, ProteinContent 48
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