Marinated Pork Loin

This marinated pork loin recipe is a perfect go-to protein for any night of the week. The marinade hits all the savory notes, combining salty soy sauce, onion, garlic, zippy lemon juice and warm ground ginger. During the last 30 minutes, the roast is brushed with a sweetened wine glaze between rounds of baking.

You’ll mix up the ingredients the day before and marinate the pork loin overnight to absorb all the flavor. Make your side dishes while the pork is roasting, and dinner is on the table in about an hour.

Ingredients for Marinated Pork Loin

• Soy sauce: Dark, rich soy sauce supplies all the salty umami for this pork loin marinade.
• Onion and garlic: Grated onion and minced garlic add notes of allium.
• Lemon juice: Fresh lemon juice offers bright acidity.
• Ground ginger: Ground ginger is warm and sweet.
• Pork loin roast: A boneless pork loin roast is marinated overnight and soaks up all the flavors.
• White wine or chicken broth: Wine or chicken broth can be used to mix up the glaze.
• Honey and brown sugar: Honey and molasses-rich brown sugar are brushed on the roast during the last half hour of cooking.

Directions

Step 1: Marinate the pork loin

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In a large resealable plastic bag, combine the soy sauce, onion, canola oil, lemon juice, minced garlic and ground ginger. Add the pork roast, then seal the bag and turn it to mix and coat the pork. Refrigerate the pork for eight hours or overnight, turning a few times.

Step 2: Start the baking

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Preheat the oven to 350°F. Drain and discard the marinade. Place the roast on a rack in a shallow foil-lined roasting pan. Bake it, uncovered, for 25 minutes.

Step 3: Make the glaze

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In a small bowl, combine the wine or broth, honey and brown sugar. Brush half the glaze over the meat and bake it for 15 minutes longer. Brush the meat with the remaining glaze. Bake, uncovered, until a thermometer reads 145°, 10 to 15 minutes longer. Let the pork rest for 10 minutes before slicing and serving.

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Marinated Pork Loin Variations

• Amplify it with fresh herbs: Add fresh herbs like chopped cilantro to the marinade for an extra flavor boost.
• Swap the ginger: If ginger isn’t your favorite, try other herbs and flavors like thyme, rosemary or ground mustard.
• Toss in carrots and potatoes: Cut carrots and potatoes into chunks, toss them with oil and salt, and let them cook underneath the roast. While the roast is cooking, the drippings will flavor the vegetables.

How to Store Marinated Pork Loin

You can store leftover marinated pork loin, covered, in the refrigerator for three to four days.

Can you freeze marinated pork loin?

Yes, in two different ways. If you buy fresh pork from the store, you can freeze it with the marinade. That way, when you take it out of the freezer, you’re thawing and marinating the pork loin at the same time. Alternatively, wrap cooked pork roast well and freeze it for three to six months.

Marinated Pork Loin Tips

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How can I tell when my pork loin is done?

An instant-read thermometer is the best tool for the job. When the pork is getting close to the recommended cooking time, quickly place the thermometer probe into the center of the roast to check for doneness.

What can I serve with marinated pork loin?

Roasted potatoes, green beans with bacon and buttery dinner rolls are all great companions to a pork roast. Cook this simple sauteed cabbage dish on the stovetop while the roast is cooking.

Are pork loin and pork tenderloin different?

They are different cuts with different cooking methods, so they’re not interchangeable. Pork tenderloin is longer, narrower and leaner. It’s milder than pork loin and is typically cooked quickly with high heat.

This recipe calls for pork loin (you may also find it called center cut pork loin roast or center cut pork roast), which is larger, wider and usually has a layer of fat on top.