Marinated Pork Roast
Infuse your dinner table with unforgettable flavor with this succulent Marinated Pork Roast recipe. Tender pork loin is bathed in a vibrant marinade of olive oil, soy sauce, honey, orange juice, and bold aromatics like garlic, rosemary, and thyme. The pork absorbs this rich blend overnight, resulting in a mouthwatering roast that’s juicy on the inside and perfectly caramelized on the outside. With the addition of paprika and onion powder for depth and a basting of pan juices during roasting, every bite bursts with savory goodness. This easy-to-prepare main dish is perfect for family gatherings or holiday feasts, serving up to eight people. Pair it with roasted vegetables or creamy mashed potatoes for a comforting, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 0.5 cup Orange juice
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
Instructions
Place the pork loin roast in a large resealable plastic bag or a sealable container.
In a medium-sized bowl, whisk together olive oil, soy sauce, honey, minced garlic, rosemary, thyme, orange juice, ground black pepper, salt, paprika, and onion powder to make the marinade.
Pour the marinade over the pork roast in the bag or container, making sure it is well coated. Seal the bag or container tightly and refrigerate for at least 6 hours, preferably overnight.
When ready to cook, preheat your oven to 350°F (175°C). Remove the pork roast from the refrigerator and let it rest at room temperature for 20-30 minutes.
Transfer the pork roast to a roasting pan and pour the marinade over it. If using a roasting rack, place the roast on the rack for even cooking.
Roast the pork, uncovered, in the preheated oven for approximately 1.5 hours or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check for doneness.
About halfway through the cooking time, baste the pork roast with the pan juices to keep it moist and flavorful.
Once cooked, remove the pork roast from the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the pork roast into even portions and serve. Drizzle with any remaining pan juices for added flavor.
Nutrition Facts
Calories |
5100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.6 g | 398% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 6978 mg | 303% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 35.0 g | ||
| Protein | 497.5 g | 995% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 8081 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
