Pork Roast, otherwise known as pork loin or pork tenderloin, is an easy entree for a family gathering or just a weekend dinner. You can use many varieties of marinade (Asian, Italian, Spicy Caribbean etc.). The secret is to let the roast marinate for at least two hours (or as long as overnight). This version is savory – it’s stuffed with fresh garlic and covered with fresh herbs. I had some blood orange olive oil and some cherry balsamic vinegar which I used, but you could certainly substitute regular olive oil and balsamic and even add some orange juice (the sweetness balances with the garlic and herbs and the acidity will help to tenderize the pork). You can also substitute dried herbs, but I really like the fresh herbs. The pork roast is great with any potato side dish (twice baked potatoes)or a good rice or risotto side dish. We were dieting when I prepared the roast (it’s a good lean meat), so I just paired it with a simple salad.
- 1 Large Pork Loin or 2 Pork Tenderloins
- 2 Cloves Fresh Garlic (each cut into 4-6 slivers)
- 4-6 TBS. Olive Oil (orange or lemon flavored if available)
- 4 TBS. Balsamic Vinegar (cherry, pomegranate or other flavor if available)
- 1/4 Cup Dry White Wine (optional)
- 1/4 Cup Orange Juice (optional)
- 3 TBS. Fresh Oregano- chopped*
- 3 TBS. Fresh Parsley- chopped*
- 2 TBS. Fresh Rosemary – chopped*
- 2 TBS. Fresh Thyme – chopped*
- Kosher Salt and Fresh Ground Pepper
* Substitute 1/2 amount of dried.
Combine olive oil, balsamic vinegar and wine and/or juice (if using) and pour over pork loin. Spread chopped herbs evenly over pork. Cover with plastic wrap and place in refrigerator – allow to marinate for at least 2 hours (as long as overnight). Preheat oven to 350 degrees. Cook pork roast (uncovered) for 25-40 minutes (tenderloins will only take about 25 minutes depending on the size, while a loin roast may take up to 40 minutes) until internal temperature registers 145 degrees. Remove from oven and allow to rest for 10 minutes before slicing.