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Prep Time: 24 Minutes Cook Time: 2 Minutes |
Ready In: 26 Minutes Servings: 10 |
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This is a delicious way to prepare pork loin from the Junior League's Creme de Colorado Cookbook . Marinating overnight adds lots of flavor. The no-fuss preparation gives me time with family or guests. Ingredients:
1/2 cup dry white wine |
1/4 cup vegetable oil |
6 tablespoons dijon mustard |
1/4 cup mushroom, chopped |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
2 tablespoons onions, minced |
2 tablespoons butter |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
5 lbs pork loin roast |
Directions:
1. In a large bowl, whisk together all of the ingredients except for the pork.
2. Place the pork roast in a glass dish or resealable plastic bag; pour marinade over meat.
3. Cover and refrigerate 24 hours; turning occasionally.
4. Preheat oven to 350°F.
5. Drain and reserve marinade.
6. Place pork in roasting pan and roast for about 2 1/2 hours or to an internal temperature of 155°F.
7. Baste frequently with reserved marinade about every 30 minutes and frequently during the last 30 minutes of roasting time.
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