Flavorful Marinated Pork Loin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Beautifully glazed with a mouthwatering marinade, this entree is relatively low in fat but still juicy, flavorful and so tender. Paula Young, Tiffin, Ohio Ingredients:
1 cup orange juice |
3/4 cup apricot preserves |
2 tablespoons plus 1/4 cup sherry or vegetable broth, divided |
3 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon curry powder |
1 tablespoon worcestershire sauce |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
1 boneless whole pork loin roast (3 pounds) |
1 tablespoon cornstarch |
Directions:
1. In a small bowl, combine the orange juice, preserves, 2 tablespoons sherry, lemon juice, oil, curry, Worcestershire sauce, thyme and pepper. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Set aside 1 cup remaining marinade for sauce; cover and refrigerate. Cover and refrigerate the rest of the marinade for basting.
2. Drain and discard marinade; place pork on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally with the reserved marinade. Transfer to a serving platter. Let stand for 10 minutes before slicing.
3. Meanwhile, in a small saucepan, combine cornstarch with the remaining sherry and 1 cup marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings.
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