Roast loin of pork

Roast loin of pork


1 person made this

About this recipe: 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.

Karen Fazio

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).

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