Lemon Oregano Pork Loin Roast
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Main Dish
Cuisine: American
Servings: 12 serving
Calories: 375kcal
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
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 fro 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.
Calories: 375kcal | Carbohydrates: 2g | Protein: 31g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 88mg | Sodium: 92mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.3g