Garlic Ginger Pork Roast

Roasted Pork Entree
Armstrong Studios / Getty Images
  • Total: 115 mins
  • Prep: 10 mins
  • Cook: 105 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
311 Calories
15g Fat
11g Carbs
32g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 311
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 92mg 31%
Sodium 138mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Protein 32g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Boneless pork loin roast is studded with garlic and then marinated in a fresh garlic, ginger, onion, and honey mixture. The result is a wonderful gentle flavoring of garlic and ginger. If you like a stronger flavor, feel free to increase those two main marinade ingredients. This recipe is easily doubled.

Ingredients

  • 2 large cloves garlic (divided)
  • 2 1/2 to 3 pounds boneless loin roast
  • 1/4 cup onion (minced)
  • Juice of 1 large (about 1/4 cup)
  • 3 tablespoons honey
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons spicy hot mustard or Dijon mustard
  • 1 teaspoon fresh grated ginger
  • Kosher salt (to taste)
  • fresh-ground pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Cut one clove of the garlic lengthwise into thin slivers (like toothpicks). Use a skewer to poke holes all around the pork roast. Stuff holes with the slivers of garlic. Set aside.

  3. Force the remaining clove of garlic through into a large, freezer zip-top bag. Add the onion, lime juice, honey, Worcestershire sauce, mustard, and ginger to the garlic. Squish the bag to combine the marinade ingredients.

  4. Add the garlic-studded pork loin roast to the marinade in the bag. Squeeze out all the air and seal. Turn the bag over and over so the roast is surrounded by the marinade. Refrigerate for eight hours or overnight.

  5. Remove pork roast from the refrigerator one hour before cooking and let it come to room temperature in the bag.

  6. Preheat oven to 350 F. Line a roasting pan with heavy foil. Place the pork roast in the prepared pan. Top with the marinade and sprinkle with salt and pepper. Bake, uncovered, for one hour and 45 minutes.

  7. Remove from oven, cover with foil, and let rest for 30 minutes before slicing to serve.

  8. Enjoy!

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