Roast loin of pork

    2 hours 15 min

    This recipe calls for a little preparation the night before but you will be rewarded with a succulent roast loin of pork for your efforts.

    4 people made this

    Serves: 10 

    • 1.2kg pork loin
    • 3 cloves garlic, sliced
    • 600ml white wine
    • 3 tablespoons lemon juice
    • 4 tablespoons olive oil
    • 3 onions, chopped
    • 2 bay leaves
    • 1 tablespoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Make slits in the roast and insert garlic slices.
    2. Place the wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper in a large sealable food bag or tubberware container. Add the pork loin and marinate overnight in the fridge.
    3. Preheat oven to 180 C / Gas 4. Remove meat from marinade and roast until meat is no longer pink inside and thermometer reads 71 to 77 degrees C (160 to 170 degrees F).

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist, so tender, and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!!  -  27 Dec 2001  (Review from Allrecipes US | Canada)


    I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)  -  05 Jun 2001  (Review from Allrecipes US | Canada)


    It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My dinner party of 6 raved about the pork. Since there was no additional instructions for a gravy, I used the same kind of wine that I roasted the pork in and made a sauce with scallops as a side dish which my guests could use as gravy for their pork if they wanted..... but truthfully no sauce (gravy) was necessary... it was just so tender!  -  23 Oct 2001  (Review from Allrecipes US | Canada)