Best Herb & Lemon Pork Loin Marinade

Best Herb & Lemon Pork Loin Marinade might be a good recipe to expand your marinade recipe box. Watching your figure? This gluten free and dairy free recipe has 416 calories, 53g of protein, and 19g of fat per serving. This recipe serves 6. For $3.67 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. Head to the store and pick up pork loin roast, celery seed, tamari soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 45 minutes. It is brought to you by This Mama Cooks. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. Similar recipes include Lemon and Herb Pork Loin Cutlet, Roast Pork Loin With Mustard Marinade, and Roast Pork Loin In Ginger Marinade.

Servings: 6

Preparation duration: 210 minutes

Cooking duration: 75 minutes

 

Ingredients:

1/2 cup basil, chopped

1 teaspoon celery seed

1 teaspoon cider vinegar

1 cup club soda

2 tablespoons Dijon mustard

4 garlic cloves, minced

3 lemons, juiced and zested

1/2 cup powdered stevia or monk fruit

1 tablespoon mustard seed

1/4 cup olive oil

1/3 cup parsley, chopped

1 (3 pound) pork loin roast, tenderized

1/4 cup tamari sauce

1/4 cup Worcestershire sauce

Equipment:

cutting board

bowl

oven

roasting pan

Cooking instruction summary:

In a small bowl, combine Worcestershire sauce, soy sauce, club soda, olive oil, stevia or monk fruit, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed and garlic. Tenderize the pork loin by placing on a cutting board. Take two forks with both hands and simultaneously jab the fork into the loin multiple times to pierce. Place pork loin roast in a large plastic re-sealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 3 hours. Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and save marinade. Roast pork loin at 325 degrees F for about 1 14 hours, or to an internal temperature of 155 degrees F. Baste the pork with the marinade every 30 minutes while cooking. Remove roast from the oven and let rest for 15 minutes (it will continue to cook during this resting stage). Confirm internal temperature has reached 160 degrees F prior to serving. Serve with wild brown rice, quinoa, or string beans

 

Step by step:


1. In a small bowl, combine Worcestershire sauce, soy sauce, club soda, olive oil, stevia or monk fruit, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed and garlic. Tenderize the pork loin by placing on a cutting board. Take two forks with both hands and simultaneously jab the fork into the loin multiple times to pierce.

2. Place pork loin roast in a large plastic re-sealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 3 hours. Preheat oven to 325 degrees F.

3. Remove roast from bag, place in a roasting pan, and save marinade. Roast pork loin at 325 degrees F for about 1 14 hours, or to an internal temperature of 155 degrees F. Baste the pork with the marinade every 30 minutes while cooking.

4. Remove roast from the oven and let rest for 15 minutes (it will continue to cook during this resting stage). Confirm internal temperature has reached 160 degrees F prior to serving.

5. Serve with wild brown rice, quinoa, or string beans


Nutrition Information:

Quickview
415k Calories
52g Protein
19g Total Fat
5g Carbs
65% Health Score
Limit These
Calories
415k
21%

Fat
19g
30%

  Saturated Fat
4g
26%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
142mg
48%

Sodium
831mg
36%

Get Enough Of These
Protein
52g
106%

Selenium
68µg
98%

Vitamin B6
1mg
89%

Vitamin B1
1mg
71%

Vitamin B3
13mg
69%

Vitamin K
68µg
65%

Phosphorus
559mg
56%

Potassium
1034mg
30%

Zinc
4mg
30%

Vitamin B2
0.47mg
28%

Magnesium
79mg
20%

Vitamin B12
1µg
19%

Vitamin B5
1mg
18%

Vitamin C
12mg
16%

Iron
2mg
16%

Vitamin E
1mg
12%

Manganese
0.22mg
11%

Copper
0.21mg
11%

Vitamin A
400IU
8%

Vitamin D
0.91µg
6%

Calcium
53mg
5%

Folate
15µg
4%

Fiber
0.73g
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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