Want a switch from the traditional pork flavouring? Try this marinated roast with lemon and oregano.
What Makes This Recipe Special?
- Pork is so reasonably priced at this time that you can feed a crowd with this without breaking the bank.
- The flavours here are a bit different and make a great Spring or Easter meal.
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Ingredients
Pork Loin: The recipe assumes a pork loin with a fat cap. This helps to keep the roast juicy. You could use the marinade on pork tenderloin or pork chops, but you would have to adjust the cooking time.
How To Make It
- This roast marinates for at least an hour. I scored the fat cap and let it marinate for about 6 hours. I was happy with the flavour and the level of moistness. I think you could easily let it go all day or overnight as well.
- Then you roast it, rest it and serve!
Wine Pairing
The lemon flavours here call for a crisp white with citrus and herbal notes such as a Sauvignon Blanc, a Pinot Grigio, Grillo or Falanghina.
Suggested Menu
I served it with Thyme Roasted Carrots and Oven Roasted Potatoes as pictured below. The bonus is they all roast in the oven so you can coordinate your timing for an easy prep dinner.
Related Recipes
Try it when one of those crisp fall days in the offing arrives or when Spring has us all thinking of lemon!
Lemon Oregano Pork Loin Roast
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Save Print Pin FacebookIngredients
Roast
- 4 lbs boneless pork loin roast
Marinade
- 5 cloves garlic
- 1 lemon juice and zest
- 2 Tbsps fresh oregano or 2 teaspoon dried
- ¼ teaspoon cayenne pepper
- ½ cup olive oil
- ½ teaspoon salt
- 1 teaspoon black ground pepper
Instructions
- Blend all marinade ingredients in a blender.
- Score the fat cap on the pork loin roast about every 2 inches (just barely score the pork meat). Place the loin in a sealable bag and pour the marinade over it. Seal and place in fridge for 1 - 24 hours. Turn periodically to ensure the meat is evenly exposed to the marinade.
- Preheat oven to 375 degrees.
- Transfer roast and marinade to an oven proof dish. Roast uncovered about 90 minutes.
- Remove roast and cover loosely with foil. Allow roast to rest about 15 minutes.
- Slice roast and drizzle with pan juices to serve.
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