Marinated Pork Loin Recipe - Cooking Index
Marinated Pork Loin Recipe - Cooking Index
Don't be put off by the long cooking time for this delicious roast. Because all the prep work is done the night or morning before, the roast takes care of itself at dinnertime, freeing you for other activities. Even though we managed to trim substantial calories from this recipe, the percentage of calories from fat is still higher than the recommended thirty percent.
Type: Low Fat, Pork| 2 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Dijon mustard |
| 1 tablespoon | 15ml | Water |
| 2 teaspoons | 10ml | Dried thyme |
| 2 teaspoons | 10ml | Dried basil |
| 2 teaspoons | 10ml | Sugar |
| 1 teaspoon | 5ml | Vinegar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Ground red pepper |
| 2 lbs | 908g / 32oz | Boneless pork top loin roast - trimmed of |
| All visible fat |
In a small bowl, stir together the garlic, parsley, mustard, water, thyme, basil, sugar, vinegar, salt and pepper. Place the pork in a pie plate. Spread evenly with the garlic mixture. Cover and refrigerate for 12 to 24 hours.
Preheat the oven to 325 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the roast on the rack. Roast for 1 hour, or until the meat thermometer inserted in the center registers 160 degrees.
Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing.
This recipe yields 6 servings.
Nutritional Information Per Serving: Calories 192; Fat (grams) 10.1; Percent Calories from Fat 47%; Cholesterol (milligrams) 68; Fiber (grams) 0.3.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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