Marinated Pork Roast
A classic marinade for roast pork with lemon, thyme, garlic and wine. Just marinate the night before and you're ready on the day!
Ingredients
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
Directions
Preparation:15min ›
Cook:2hours ›
Extra time:8hours marinating ›
Ready in:10hours15min
- 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.
- 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 and Ratings
Global Ratings:
(36)
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)