Marinated Pork Roast

    10 hours 15 minutes

    A classic marinade for roast pork with lemon, thyme, garlic and wine. Just marinate the night before and you're ready on the day!

    32 people made this

    Serves: 10 

    • 1 kg pork roast
    • 3 cloves garlic, sliced
    • 2 1/2 cups (625ml) white wine
    • 3 tablespoons lemon juice
    • 1/4 cup (60ml) olive oil
    • 3 onions, chopped
    • 2 bay leaves
    • 1 tablespoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Preparation:15min  ›  Cook:2hours  ›  Extra time:8hours marinating  ›  Ready in:10hours15min 

    1. Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
    2. Preheat oven to 180 degrees C. Remove meat from marinade and roast until meat is no longer pink inside, about 2 hours.

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    Reviews in English (31)


    I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist, so tender, and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!!  -  27 Dec 2001  (Review from Allrecipes USA and Canada)


    I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)  -  05 Jun 2001  (Review from Allrecipes USA and Canada)


    It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My dinner party of 6 raved about the pork. Since there was no additional instructions for a gravy, I used the same kind of wine that I roasted the pork in and made a sauce with scallops as a side dish which my guests could use as gravy for their pork if they wanted..... but truthfully no sauce (gravy) was necessary... it was just so tender!  -  23 Oct 2001  (Review from Allrecipes USA and Canada)