Serves 10
The roast can be cooked in two ways: roasted long and slow, making a melted barbecue-like meat; or roasted at 350 degrees, making more of a typical roasted meat. The meat becomes very dry if cooked past 145 degrees since it has so little fat, so avoid overcooking.
Mix together the last seven ingredients. Place the loin in a sturdy sealable plastic bag and pour the marinade over the meat; let marinate in a pan in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 500 degrees.
Remove the pork from its marinade and shake off the excess; reserve the marinade. Tie the two sides of roast together, if necessary, to make 1 piece. Move to a roasting pan and place in the oven.
After 15 minutes, reduce the heat to 250 degrees. Roast until the thickest part of the meat registers 145 degrees on a meat thermometer, about 5 hours. Turn the roast over in the pan every hour or so. Remove from the oven and let rest 15 to 30 minutes before slicing. Slice and move to a serving platter.
Meanwhile, bring the marinade to a boil and reduce by about half. Pour the reduced marinade over the meat. Serve hot, or refrigerate and serve cold or at room temperature.
Variation: Cook 2 hours in a 350-degree oven, until the internal temperature of the meat reaches 145 degrees. Let re
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 488 | ||
Calories from Fat: 169 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 140.5mg | 43 % | |
Sodium 193.2mg | 7 % | |
Potassium 866.6mg | 23 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 30.6g | ||
Protein 47.7g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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