Marinated Pork Loin

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Servings: 6 Difficulty: Advanced
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Richly glazed pork loin with a sweet and savory port wine reduction
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Marinated Pork Loin recipe image
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Marinated Pork Loin

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 256.1

Description

This elegant yet approachable Marinated Pork Loin features a deep, savory-sweet flavor profile derived from a robust marinade of port wine, dark brown sugar, and soy sauce. The pork is tenderized with garlic and cloves, then roasted to perfection, ensuring juicy, flavorful meat every time. The remaining marinade is transformed into a luxurious, reduced glaze that complements the pork beautifully. Ideal for special dinners or weekend gatherings, this dish brings a touch of international sophistication to your table. It pairs wonderfully with roasted root vegetables, mashed potatoes, or steamed greens. The balance of sweetness from the sugar and wine with the salty umami of the soy sauce creates a complex taste experience that is both comforting and refined.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (220ðC).
  2. Use a skewer to poke several holes all over the pork loin to help the marinade penetrate.
  3. Crush the garlic cloves and mix them with the port wine, dark brown sugar, and soy sauce in a large bowl or resealable bag.
  4. Place the pork loin in the marinade, ensuring it is fully coated. Cover and refrigerate for 2 days, turning occasionally.
  5. Remove pork from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
  6. Drain the pork, reserving the marinade. Place the pork on a rack in a roasting pan.
  7. Roast at 425ðF (220ðC) for 20 minutes to brown the exterior.
  8. Reduce oven temperature to 375ðF (190ðC) and continue roasting for 30 minutes, or until the internal temperature reaches 145ðF (63ðC).
  9. Remove pork from the oven, transfer to a cutting board, and tent loosely with foil to rest.
  10. While pork rests, place the roasting pan on the stovetop over medium heat. Carefully deglaze with a splash of water if the bottom is burnt, scraping up any browned bits.
  11. Pour the reserved marinade into the roasting pan with the deglazed juices.
  12. Simmer the sauce, stirring occasionally, until it reduces to approximately 2/3 cup, about 20 minutes.
  13. Slice the pork loin and serve with the warm port wine sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 256.1kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 18.0mg6%
Sodium 885.6mg37%
Total Carbohydrate 33.3g12%
Dietary Fiber 0.1g1%
Sugars 30.2g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can also be grilled. If grilling, soak 4 cups of hickory chips in water for at least 30 minutes. Place the soaked chips on the fire or in a smoker box. Grill the marinated pork over indirect heat until the internal temperature reaches 145ðF (63ðC).

Always ensure pork reaches a safe internal temperature of 145ðF (63ðC) followed by a 3-minute rest time.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce can be stored separately and reheated gently.

Keywords: pork loin, marinated pork, port wine sauce, roasted pork, garlic marinade, brown sugar glaze, soy sauce pork, holiday main, easy dinner, meat lover, comfort food, glazed meat, garlic cloves, oven roast, savory sweet, family meal, boneless loin, reduced sauce, weeknight special, grilled pork
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