Herbed Pork Roast
"Wonderful flavor. Marinate overnight."
- Ready In:
- 2hrs 45mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 cup soy sauce
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 teaspoons dried tarragon
- 2 teaspoons dried basil
- 1 teaspoon dried chives
- 1 teaspoon ground sage
- 1 teaspoon pepper
- 1 boneless pork loin roast (3 1/2 to 4 lb.)
directions
- In a large oven cooking bag or resealable plastic bag, combine the first 8 ingredients.
- Add roast; seal and turn to coat.
- Place bag in a shallow roasting pan.
- Refrigerate overnight, turning bag several times.
- If using the cooking bag, make several 1/2 inch slits in top of bag.
- If not, remove roast from plastic bag and place in the roasting pan; pour marinade over roast.
- Cover the pan (leave uncovered if using cooking bag) and bake at 325 degrees for 2 to 2 1/2 hours or until a thermometer reads 160 degrees.
- Let stand 15 minutes before slicing.
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Reviews
-
This roast was just incredible. I used the cooking bag and the meat was so tender and juicy. The seasonings in the marinade were nothing short of fantastic. My family and I were so pleased with how this turned out. Thanks Nurse Di. -
Another winner Nurse Di! This roast has an amazing flavor. I have a flavor injector needle, and I inserted some of the marinade deep into the meat with it. I marinated the exterior with the remaining sauce in a plastic bag overnight. Instead of roasting, I used my Showtime Rotisserie and cooked it for 2 hours. The roast developed a nice "crust" and the meat was so tender and flavorful! Even leftovers reheated the next day in the microwave were wonderful! Thanks for sharing this one! -
wonderful roast...I only merinaded for 30 minutes and it was still delicious....thanks -
Great! Added the marinade to a ziploc bag with the pork roast and froze. Let it thaw in the fridge overnight to defrost, then cooked as directed. Delicious and almost effortless way to make dinner any day of the week. Had just enough leftovers for recipe #14541 which was also yummy. Thanks for sharing the recipe! -
Yes, it was tender, and yes, there was an aroma when it was cooking. However, I just found out I don't care for the aroma or the taste of tarragon! It left a sweet taste that I didn't care for. Please keep this in mind, if you are not familiar with the herb tarragon!
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