• Succulent Pork Loin Roast

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    Prep time:
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    Servings: 12-14
    by Angel
    6 recipes
    I'm a self-professed connoisseur of good food. I consider the Pork Loin Roast to be such a delicate, juicy and tasty cut of pork. I love Pork Chops but nothing can touch the roast. Consider serving it with Cornbread Dressing, Cranberry Sauce, Carrot Souffle or Sweet Potato Casserole and your favorite green vegetable to enjoy a most delectable feast. Enjoy!


    • 5-7 lb. Boneless Pork Loin (Whole)
    • Marinade:
    • 3 tbsp Rice Wine Vinegar
    • 3 tbsp Balsamic Vinegar
    • 1/4 c. Extra Virgin Olive Oil
    • 1/4 c. Lemon Juice
    • 4 Garlic cloves, minced
    • 2 med Red Onions, minced
    • 1 fresh Jalapeno pepper, remove seeds and finely chop
    • 1 pkg Golden Onion Soup Mix
    • 3 tsp Brown Sugar
    • 2 tbsp Honey
    • 1 tsp Kosher Salt
    • 3 tsp Garlic powder
    • 1 tsp Black Pepper
    • 1 tsp Dried Thyme
    • 1 tbsp Smoked Paprika
    • 1/4 tsp Cayenne Pepper
    • 1 tsp Cumin
    • 1 tsp Cinnamon
    • 1/2 tsp of Nutmeg


    1. In a small bowl, combine all the marinade ingredients. Put the pork loin roast in container and pour in the marinade, coating all sides well. Cover and refrigerate over night.
    2. Put the pork loin in a roasting pan with the marinade. Roast for about 1 hr or until the meat is 155-160 F at the center. I like mine at 155 F as it is very tender and juicy.
    3. Let pork rest for approx 10 minutes, remove to serving platter and slice.

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