Lemon Oregano Pork Loin Roast
Marinate and roast for exceptional flavour. You can roast your sides too for an easy complete meal.
Servings: 12 serving
Calories: 375kcal
Ingredients
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.
Notes
Wine Pairing
Look for a crisp white with citrus and/or herbal descriptors, such as a Sauvignon Blanc, a Pinot Grigio, Grillo or Falanghina.
Nutrition
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