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You ever make something and think, “Wait… did I just crush dinner?”
This pork roast — this ridiculously tender, flavor-packed, kinda-fancy-looking thing — is one of those recipes. It’s the kind of meal that makes people pause mid-bite, raise their eyebrows, and go, “Okay, what’s in this?”
And the best part? It’s honestly not hard. Like, not even a little bit. The marinade comes together in five minutes, you throw the whole thing in the fridge, forget about it, then roast it later while you live your life (or, let’s be real, scroll recipes for what to make next).
I stumbled into this dish when I was tired of the same ol’ pork chops and had a random pork loin sitting in the fridge. I figured I’d throw some stuff together — soy sauce, vinegar, garlic, herbs, a little Dijon — and hope for the best. I didn’t expect it to be a keeper.
But it was. And now it’s a forever recipe in my house.
Why You’ll Be Texting This Recipe to Everyone You Know
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It’s got big flavor. Like, “I thought pork was boring” level flavor.
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Basically zero effort. The marinade does all the heavy lifting while you go live your life.
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Crowd-pleaser. Fancy enough for guests, easy enough for weeknights.
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Leftovers slap. Cold pork sandwiches with mustard? Game over.
What You’ll Need (a.k.a. Stuff You Probably Already Have)
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1 (4–5 lb) pork loin roast
Boneless is easiest. Don’t confuse it with pork tenderloin — different cut, different cook time. -
1/4 cup olive oil
For richness and to keep things juicy. -
1/4 cup soy sauce
Umami magic. Also gives that deep, savory backbone. -
1/4 cup apple cider vinegar
Brightens everything up and tenderizes the meat like a charm. -
3 garlic cloves, minced
More if you love garlic. (And who doesn’t?) -
1 tbsp Dijon mustard
Gives it that little bitey tang that makes people go “hmmm, what is that?” -
1 tbsp honey
Just enough to balance things. Not sweet, just… warm. -
1 tsp dried thyme + 1 tsp rosemary
Classic roast dinner vibes. Smells like you know what you’re doing. -
1/2 tsp black pepper + 1/2 tsp salt
Because it’s the law.
Okay, Here’s What You’re Gonna Do
1. Mix up that marinade
Whisk everything together in a bowl. Taste it. Tell yourself you could drink it. Then don’t (because raw garlic), but know the urge is valid.
2. Get that pork cozy
Throw the pork loin into a big zip-top bag or a shallow dish. Pour that marinade all over it like it’s a spa day. Rub it in a little. Seal it up or cover it. Pop it in the fridge for at least 4 hours. Overnight is where the magic happens.
(Pro tip: Do this the night before a dinner party and you’ll feel like you’ve got your life together.)
3. Roast it
Let your pork hang out at room temp for about 30 minutes while you preheat your oven to 350°F (175°C). Take it out of the marinade (toss the leftover marinade — don’t cook with it), place the pork in a roasting pan or baking dish, and roast for about 1.5 to 2 hours — or until a meat thermometer hits 145°F in the thickest part.
4. Let it rest
Do not skip this part. Let it chill for 10 to 15 minutes before slicing. That’s how you keep all the juice from running out the second you cut into it. Patience pays off here.
5. Slice it up and serve
It’s showtime. You’ll see that golden crust, you’ll smell the garlic and herbs, and you’ll feel like you crushed it — because you did.
Make It Your Own (Seriously, You Can’t Mess This Up)
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Want some heat? Add red pepper flakes to the marinade.
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Into sweet-savory? Use maple syrup instead of honey.
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Feeling herby? Toss in oregano, sage, or whatever’s wilting in the fridge.
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No oven? Use a slow cooker. Same marinade, 6–8 hours on low. Boom.
What to Serve It With (a.k.a. Build the Perfect Plate)
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Mashed potatoes — creamy, buttery, and perfect for soaking up the juices.
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Roasted carrots or Brussels sprouts — something sweet and caramelized.
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Crusty bread — non-negotiable if you ask me.
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Rice pilaf or herby couscous — for a little global flair.
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Tangy coleslaw — cuts through the richness like a champ.
Leftovers = Gold
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Store them in the fridge up to 4 days
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Reheat gently with a splash of broth (or microwave with a damp paper towel)
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Make pork sandwiches with mustard and pickles
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Or slice into a salad with crunchy greens and vinaigrette
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Or just eat cold straight from the fridge. No judgment.
Final Thoughts (a.k.a. Yes, You’ve Got This)
Listen — this isn’t one of those fussy, four-hour, check-it-every-20-minutes kind of roasts. This is a real-life kind of recipe. Something you can throw together on a Wednesday and serve on a Saturday. Something that makes your kitchen smell like a Sunday roast, even if it’s just you and your dog watching Netflix in sweatpants.
If you make it — and I really hope you do — tag me, message me, or yell about it in the comments. I wanna know how you made it your own. Did you add bourbon? Use fresh herbs? Serve it with mac and cheese? I need to know.
Go on — roast something delicious. You deserve it.
Savory Marinated Pork Roast
Ingredients
- 1 pork loin roast 4–5 pounds
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 3 cloves garlic minced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- In a medium bowl, whisk together olive oil, soy sauce, apple cider vinegar, garlic, Dijon mustard, honey, thyme, rosemary, black pepper, and salt to create the marinade.
- Place the pork loin roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your oven to 350°F (175°C).
- Remove the pork from the marinade and place it in a roasting pan. Discard the remaining marinade.
- Roast the pork in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 10–15 minutes before slicing. This helps retain the juices and ensures a tender result.
- Slice the pork roast and serve with your choice of sides.
Notes
Nutrition