Best 11 Marinated Pork Roast Recipes

MARINATED PORK ROAST

Steps:

• Prepare grill for indirect heat.
• In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
• Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).

MARINATED PORK ROAST

Steps:

• 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. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , 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 thermometer reads 160°. Let stand 10 minutes before slicing.

MARINATED PORK LOIN ROAST

Steps:

• In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

MARINATED PORK ROAST WITH APRICOT SAUCE

Steps:

• Stir 1/2 cup soy sauce, 1/2 cup sherry, mustard powder, thyme, garlic, and ginger together in a large, shallow bowl. Place pork roast into marinade and cover; refrigerate at least 4 hours or overnight for best flavor, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Place marinated pork roast onto a rack set into a roasting pan; discard the used marinade. Insert a probe-type meat thermometer into thickest part of the roast.
• Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.
• Combine apricot preserves, 2 tablespoons sherry, and 1 teaspoon soy sauce in a small saucepan over low heat. Stir until preserves melt. Serve apricot sauce with sliced pork roast.

MARINATED PORK ROAST WITH CURRANT SAUCE

Steps:

• Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
• To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.

BEER MARINATED PORK ROAST

Steps:

• Place meat in a deep casserole dish large enough to hold it and marinade.
• Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
• Add more beer to just cover the meat.
• Marinate in the refrigerator overnight, turning occasionally.
• Strain marinade, reserving solids and liquid.
• Place solids, carrot and celery in bottom of a roasting pan.
• Put meat on top.
• Add a little liquid.
• Roast in a 350º F oven 1 hour.
• Pour on 1/4 of remaining marinade over meat.
• Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
• until meat thermometer registers 170º F.
• Mix flour and 1/3 cup marinade to a smooth pasted.
• Place roast on serviving dish keep warm.
• Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
• Serve sauce over sliced meat.

BOURBON-MARINATED PORK ROAST WITH COUNTRY HAM JUS

Steps:

• To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
• Preheat 1 side of a grill to high heat.
• To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
• To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
• For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
• Mix all the ingredients together.

MARINATED PORK ROAST WITH BLACK CURRENT JELLY SAUCE

Steps:

• Place meat in plastic bag. Mix soy sauce, sherry, garlic, mustard, ginger and thyme and pour over meat. Marinade for 5 hrs or over night. Remove from plastic bag and place meat in a roasting pan pour marinade over meat. Preheat oven to 325. Roast uncovered for 2 1/2 - 3 hours, basting frequently. To make sauce, combine jelly, soy sauce and sherry and heat for about 2 minutes. Remove roast and let rest before carving. Arrange sliced meat on platter and pour sauce over, serve remaining sauce with meat.

MARINATED PORK ROAST

Steps:

• Early in day: Trim fat from poik loin. In a plastic bag or shallow bowl, combine wine, rosemary, onion, and garlic. Add pork loin. Refrigerate at least 4 hours.
• Heat oven to 325°F.
• Remove pork from marinade; reserving marinade. Rub pork with 1 teaspoon salt. Place pork on rack in a small roasting pan. Add marinade and 1 cup water. Roast in oven for 1 - 1.5 hours or until 160F is reached (about 28-33 minutes per pound).
• While roast is in oven, in a 10" skillet over high heat, boil 1/2 inch water. Heat green beans to boiling. Reduce to low; cover and simmer 5-10 minutes or until beans are tender/crisp. Drain, cool, then slice diagonally.
• In same skillet, mix beans, corn, butter, and 1/2 teaspoon salt. Set aside until roast is done, then heat on stove top until hot.

HOMEMADE MARINATED PORK ROAST

Steps:

• In a large heavy-duty resealable plastic bag or shallow glass dish, combine the first six ingredients. Add pork roast. Seal or cover and refrigerate overnight, turning once. Place roast and marinade in a shallow roasting pan. Bake at 325° for 1 hour and 45 minutes or until a thermometer reads 160°-170°. Let stand for 10 minutes. , Meanwhile, measure 2 cups pan drippings. Skim fat; pour into a saucepan. Combine the flour and water until smooth; add to drippings. Bring to a boil; cook and stir for 2 minutes. Serve with the roast.

MARINATED CHINESE ROAST PORK

Steps:

• 1. place the ginger, garlic and shallot in a food processor and puree. Add the oyster sauce, hoisin sauce, and tomato paste.
• 2. Place the pork tenderloin in a baking dish or large baggie and add the marinade. Roll the pork around in the marinade and set in the refrigerator for up to 8 hours.
• 3. Preheat oven 400 degrees. Remove the pork from the marinade. Sear the tenderloin in the oil over medium high heat. Add the marinade to the pan and place it in the oven and cook until pork is cooked through about 20 to 30 minutes. let rest for 15 minutes. Serve the pork with the sauce garnished with chives