The Loin King


Pork roast marinated in a sweet and tangy sauce.

Recipe from Eat, Shrink & Be Merry: Great-tasting Food That Won’t Go from Your Lips to Your Hips!

1/4 cup brown sugar
1/4 cup ketchup
3 tbsp balsamic vinegar
2 tbsp oilive oil
1 tbsp soy sauce
1 clove garlic, crushed
1 tsp curry powder
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
1 boneless pork loin roast

Whisk together all marinade ingredients in a medium bowl. Place pork in a large ziploc bag and add marinade. Seal bag and turn it several times to coat. Marinade overnight.
Preheat oven to 325F. Remove pork form bag and place on rack in a shallow roasting pan. Put marinade back in fridge for later. Roast pork, uncovered, for about 25-30 minutes per pound, until meat thermometer reads 155F. While roast is cooking, pour reserved marinade into small saucepan. Bring to boil, then reduce to low heat and simmer for 1 minute. Brush roast generously with marinade during last 20 minutes of cooking. Take pork out of the oven and cover loosely with foil. Let rest for 10 minutes before slicing thinly.

I don’t have much experience with pork loin roast, but it was on sale so I thought I’d give it a try. The marinade was delicious. The pork was ok but it was a little tough, probably because I didn’t marinate it overnight. I didn’t think of making it until about noon on the same day, so I only had about 5 hours for marinating. The boys had a bit of trouble chewing it, even when I cut it small, so I will have to make sure next time to marinate overnight like it says to do. I used the leftover meat to make a stir-fry the next day and it worked really nicely.

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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