PORK AT ITS PEAK

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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.

Provided by Acerast

Categories     Pork

Time 2h34m

Yield 8-10 serving(s)

Number Of Ingredients 12

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

Steps:

  • In a large bowl, whisk together all of the ingredients except for the pork.
  • Place the pork roast in a glass dish or resealable plastic bag; pour marinade over meat.
  • Cover and refrigerate 24 hours; turning occasionally.
  • Preheat oven to 350°F.
  • Drain and reserve marinade.
  • Place pork in roasting pan and roast for about 2 1/2 hours or to an internal temperature of 155°F.
  • Baste frequently with reserved marinade about every 30 minutes and frequently during the last 30 minutes of roasting time.

Nutrition Facts : Calories 704.4, Fat 37.4, SaturatedFat 12.7, Cholesterol 237.5, Sodium 709, Carbohydrate 2.3, Fiber 0.5, Sugar 0.8, Protein 82.3

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