The BEST Marinated Pork Loin
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
American
The BEST Marinated Pork Loin
Description
The BEST Marinated Pork Loin recipe centers on a marinade with tangy and savory elements including soy sauce, red wine vinegar, and lemon juice, balanced by mustard powder and fresh parsley. After marinating for about four hours, the pork loin is patted semi-dry and seared in a skillet to create a flavorful crust. It is then roasted in an oven, with chicken broth added to the pan to help keep the meat moist. The internal temperature is checked to ensure it reaches 145 degrees for safe and juicy results. A pan sauce is prepared by bringing the reserved marinade to a rolling boil and combining it with the cooking drippings, broth, and butter, enhancing the pork's flavor and moisture.
The pork loin slices well after resting, making it a great choice for dinner or gatherings. The marinade ingredients contribute a balanced savory, tangy, and slightly peppery profile. This approach keeps the pork tender and flavorful, with the pan sauce providing an additional layer of richness.
For best results, use an instant-read thermometer to check doneness. Leftovers can be stored refrigerated up to three days or frozen for up to two months. This marinade also works well for other cuts like pork chops or tenderloin, adjusting cooking times accordingly.
Ingredients
For the marinade:
- ½ cup olive oil
- ⅓ cup soy sauce lower sodium
- ¼ cup red wine vinegar
- lemon juice of 1
- 1 tablespoon Worcestershire sauce
- 2 tablespoons parsley chopped, fresh
- 2 teaspoons mustard powder recommended: Colman’s, dry
- ½ teaspoon black pepper ground
- 3 cloves garlic minced
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- 2 pounds pork loin
- 1 cup chicken broth
For the pan sauce:
- cooking drippings from cooking the loin
- ½ cup chicken broth or water
- Marinade strained
- 2 teaspoons butter
Instructions
- In a large resealable bag, combine the first 9 ingredients to create the marinade.
- Add the pork loin and marinate for about 4 hours turning several times.
- Preheat the oven to 350 degrees.
- Place a large skillet coated with cooking spray over medium high heat.
- Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture.
- Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.
- Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
- Roast for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound).
- Remove from the oven and let rest for 10-15 minutes before slicing.
- During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
- Put the skillet that you seared the loin in back over medium-high heat.
- Pass the boiled marinade through a strainer into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. Bring to a low boil.
- Add the butter and stir until melted.
- Slice the loin in about 1/2” thick slices. Drizzle with the pan sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- The marinade can also be used for pork chops, pork tenderloin, or chicken; adjust cooking times as these smaller cuts cook faster, and always check doneness with a thermometer.
- Use an instant-read thermometer for accurate doneness to maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 602mg | 25% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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