anyone have any good tips on marinating and cooking a pork loin roast? Thanks!?

Answer 1

PORK LOIN ROAST IN GINGER MARINADE

2 to 2 1/2 lb. boneless pork loin, trimmed of all fat and sinew or boneless chops
1 clove garlic, minced
1 (3 inch) piece of fresh ginger root, peeled and roughly chopped
2 tbsp. soy sauce
2 tbsp. tomato puree
1 tbsp. wine vinegar
4 tbsp. brown sugar
1/2 c. chicken or beef stock

Place the pork loin in a glass or ceramic dish, and blend the remaining ingredients in a food processor or blender. Cover the pork with the marinade and refrigerate overnight.

Bring the pork to room temperature and roast in a baking pan in a 350 degree oven for approximately 1 hour, basting occasionally with the marinade. The pork may be served warm or at room temperature, sliced thin and accompanied by chutney or mustard

Answer 2

I don't marinate it, I use a dry spice rub.
The following is enough for 6 servings:
1 tsp garlic powder
1 tsp fennel seed
1-1/2 tsp thyme
2 tsp fresh ground black pepper
1/2 tsp cayenne pepper
1 Tbsp paprika
1 tsp oregano
2 tsp rosemary
1 tsp basil
1/2 tsp salt
If you have a coffee grinder, put all of the above in the grinder and grind it into a powder, or use a mortar and pestle to grind it up as fine as you can.
Pat it onto the entire outside of the pork roast. Put the roast in a baking dish and cover with aluminum foil. Bake in a 325 deg. oven for 1-1/2 hours. Slow baking will make it very tender. I love this recipe. It is kind of spicy but not overly so. This can also be rubbed on leg of lamb.

Answer 3

MMMM! Marinade in soy sauce, a couple of sprinkles of powdered ginger, garlic powder, and, (yes!) applesauce!
Bake @ 375 degrees until warm and bubbly-or 15 minutes per pound, and add sliced onions, 6 tabs of real butter, apples and/or pears before baking and top with cinnamon for an extra special fruity pork loin roast that you'll hear raves over! (unless your guests don't like fruit, and in that case, forget the applesauce and sliced fruits!) Another secret you may not believe would ever be used for meats is: nutmeg!-Honest! It'll make the meat melt in your mouth! Only use about four or five granules, no one will ever taste it, but it'll make a world of difference! Truth!...and only use a very fine sprinkle of the cinnamon, as well! Salt & pepper to your taste.

Answer 4

his recipie sounds good but you'll want to soak the pork loin in brine first....basically salt water...you can make the mix yourself... it tenderizes the loin and makes it so you can cut it with a fork...you only have to soak it for a few hours before cooking it.... I've actually just added salt and some cracked pepper to mine after soaking it...maybe a little Cavendars Seasoning and that's it...it comes out just wonderful. Now I'm going to have to go to the store and get one...thanks alot.