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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 9 |
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In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. The marinade has a light, flavorful taste that works well with any cut of pork, she promises. Ingredients:
1/4 cup reduced-sodium soy sauce |
1/4 cup grated onion |
1 tablespoon canola oil |
1 teaspoon lemon juice |
3 garlic cloves, minced |
3/4 teaspoon ground ginger |
1 boneless whole pork loin roast (2-1/2 pounds) |
1/4 cup white wine or chicken broth |
1/4 cup honey |
1 tablespoon brown sugar |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
2. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, at 350° for 25 minutes.
3. In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.
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