Wednesday, October 6, 2010

Garlic Ginger Pork Loin Roast

Garlic Ginger Pork Loin Roast
Yield: 4 to 6 servings

Ingredients
3 large cloves garlic, minced
¼ cup minced onion
Juice of 1 large lime or orange (about ¼ cup)
3 tablespoons honey
2 teaspoons Worcestershire sauce
2 teaspoons spicy mustard or Dijon mustard
1 tablespoon fresh ginger root, grated
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 ½ - 3 pounds boneless pork loin roast

Note To ensure that your meat is done use a thermometer and cook to the recommended temperature.

Method
In a large, zip lock bag; add garlic, onion, lime juice, honey, Worcestershire sauce, mustard, ginger, salt and pepper and squish the bag around to combine the marinade ingredients.
Add the pork loin and turn the bag over and over so the roast is covered with the marinade, squeeze out all the air and seal.
Refrigerate overnight.
Remove roast from the refrigerator and let it come to room temperature in the bag before cooking.
Preheat oven to 350 degrees
Line a roasting pan with aluminum foil and place the roast in the pan.
Bake roast, uncovered, for 1 hour and 45 minutes or use a thermometer and cook until the internal temperature reaches 145 degrees.

Once roast is done, remove it from the oven and cover with foil.
Let roast rest 30 minutes before slicing.

2 comments:

  1. Do you cook the roast in mixture that was prepared?

    ReplyDelete
  2. No, discard the marinade. After the roast has soaked in it all night, the flavors will be through out the meat.

    ReplyDelete