Marinated Pork Roast

Honey, white wine, and lemon juice make a marvelous marinade for this low-carb specialty.

[quicklook-recipe prep_time=”10 min” cook_time=”50 min” serves=”9″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]
[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350°F for 25 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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°F. Let stand for 10 minutes before slicing. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”227″ calories_fat=”” fat=”9g” sat_fat=”3g” choles=”70mg” sodium=”195mg” carbs=”10g” sugars=”” protein=”25g” fiber=””]

Serving size: equals 3 ounces cooked pork

Diabetic exchanges: 3 lean meat, 1/2 starch

[/nutrition-info]

Originally Published in Reader's Digest

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