Best 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

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.

WHITE WINE MARINATED PORK ROAST

Steps:

• Combine the first five ingredients in a small bowl; mix well.
• Place the roast in a large resealable bag.
• Pour the wine marinade over the roast; seal bag.
• Turn the bag to coat the roast.
• Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
• Preheat oven to 325 degrees F.
• Remove the roast from the bag and discard the marinade.
• Place the roast, fat side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer.
• Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
• For gravy: Strain the meat drippings.
• Add white wine to the meat drippings to equal 1-1/4 cup.
• In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
• Add the wine and drippings.
• Bring to a boil, stirring constantly.
• Boil and stir until it starts to thicken.
• It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!

MARINATED AND GRILLED BONELESS RIB ROAST OF PORK FOR BURRITOS

Steps:

• Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.;

APPLE CIDER MARINATED RACK OF PORK ROAST

Steps:

• Place all ingredients, except pork, in a bowl and whisk until combined.
• Place roast in a zipper-type gallon baggie. Pour marinade over pork and close baggie. Place in refrigerator for 4-6 hours, turning occasionally.
• Preheat oven to 325°F.
• Spray a medium sized roasting pan and a wire rack to fit pan, with nonstick cooking spray.
• Remove pork from marinade and reserve marinade. Place pork on rack in pan and put in oven on center rack.
• Roast 15 minutes per pound, Basting occasionally with reserved marinade, until instant-read thermometer inserted in center reaches 160°F Remove roast from oven and let sit on carving board about 10 minutes.
• Place roasting pan on stove burner, over medium heat, and pour in reserved marinade. Stir to loosen browned bits on bottom of pan. Heat until marinade and pan juices are hot.
• Slice roast between rib bones and serve, with pan juices drizzled on chops.

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

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.

SANTIAGO DE CUBA'S ROAST PORK MARINATED IN A GARLICKY ALLSPICE-CUMIN ADOBO (CERDO BRUJO)

Steps:

• Making the Adobo
• Place the garlic, salt, peppercorns, cumin, and allspice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. (You can also puree these ingredients in a blender or food processor.) Set aside.
• Preparing the Pork
• Trim the skin from the inner part of the leg only. Wipe the meat clean with a damp cloth. Make several deep incisions all over the skinned portion and rub with the salt. Let rest for a few minutes. Rub the marinade all over the pork, pushing it into the gashes and between the meat and the skin. Cover with plastic wrap and refrigerate for 2 to 3 hours or a maximum of 12 hours. Wipe the marinade from the skin with a clean cloth.
• Roasting the Pork
• Preheat the oven to 400°F. Place the pork in a roasting pan and bake uncovered, skin side up, for 3 to 4 hours. Check the roast often. As the pan juices evaporate, replenish them with a little of the diluted sweet orange juice. The pork is done when the skin is crackling and the juices run clear when the meat is pierced at the thickest part of the leg (about 160°F on a meat thermometer).
• Finishing the Dish
• Remove the pork from the oven and lift it onto a cutting board, holding the bone with a cloth. With a sharp knife, remove the crisp skin and cut it into small serving pieces. Place them on a cookie sheet and set in the turned-off oven, uncovered (if you cover the crackling, it steams and gets soggy).
• To deglaze the pan juices, place the roasting pan on the stove over medium heat and add the sherry, scraping up the browned bits with a wooden spoon.
• Carve the pork and return to the roasting pan with the pan juices to keep the meat moist and flavorful. Pork dries out easily, so if you must hold it for more than 30 minutes, cover the pan with aluminum foil and return it to a warm oven.

ROAST PORK MARINATED IN GARLIC ALLSPICE-CUMIN ADOBO: CERDO BRUJO

Steps:

• For the marinade: Place all the ingredients except the juice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. If desired puree these ingredients in a blender or food processor. Set aside.
• For the pork: Trim the skin only from the back of the leg. Wipe the leg of pork clean. Make several deep incisions all around the leg, except for the skin. Rub with salt. Allow to rest for a few minutes. Rub pork all over with the marinade, pushing it in the deep gashes made all over the leg. Cover with plastic film and refrigerate, preferably overnight or for a couple of hours. Wipe the marinade from the skin with a clean cloth.
• Cooking the pork: Preheat oven to 400 degrees F.
• Place the leg on a roasting pan. Bake uncovered with the skin side up for about 4 hours. Check the roast often, add some orange juice, and water if the pan juices dry out. Cook until the skin is like a crackling and the juices run clear when the meat is pierced on the thickest part of the leg (about 160 degrees F on a meat thermometer), about 3 1/2 hours

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.

ORANGE-MARINATED PORK ROAST

Steps:

• Place the roast into a zip-top plastic bag. Add the remaining ingredients. Close the bag and gently knead it to mix the contents. Refrigerate overnight.
• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 275°F. Place the pork on a rack over a shallow roasting pan. Remove the roast from the marinade; save the marinade. Place the roast on the rack and insert the oven probe or a meat thermometer into the meatiest part.
• Roast for 4 hours, basting occasionally with the remaining marinade, until the meat reaches 160°F.
• Remove the meat from the rack. Let it rest for 15 minutes before carving.

MARINATED PORK ROAST

Steps:

• In large plastic bowl, combine molasses, mustard and tarragon vinegar; mix well.
• Add pork to molasses mixture, turning to coat all sides.
• Marinate 1 to 2 hours at room temperature or overnight covered in refrigerator, turning several times.
• Heat oven to 325 degrees.
• Remove pork from marinade; reserve marinade.
• Place pork in shallow roasting pan.
• Cook for 1 to 2 hours or until meat thermometer inserted into thickest part of roast reaches 160 degrees, basting with marinade* every 30 minutes; discard remaining marinade.

MARINATED PORK ROAST RECIPE - (4.5/5)

Steps:

• In a non metal bowl mix all ingredients and add roast. Turn roast coating all sides and allow to marinate for 2-3 hours at lest at room temp. or overnight in the refrigerator. Remove from marinade and place in roaster. Roast at 325 for 2-3 hours or until no longer pink inside and internal temp reaches 170. Marinate frequently during roasting with the marinade. or Can be slow cooked in a crock pot for 5-6 hours.

ROAST PORK MARINATED IN GARLIC ALLSPICE-CUMIN ADOBO: CERDO BRUJO

Steps:

• For the marinade: Place all the ingredients except the juice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. If desired puree these ingredients in a blender or food processor. Set aside.For the pork: Trim the skin only from the back of the leg. Wipe the leg of pork clean. Make several deep incisions all around the leg, except for the skin. Rub with salt. Allow to rest for a few minutes. Rub pork all over with the marinade, pushing it in the deep gashes made all over the leg. Cover with plastic film and refrigerate, preferably overnight or for a couple of hours. Wipe the marinade from the skin with a clean cloth.Cooking the pork: Preheat oven to 400 degrees F. Place the leg on a roasting pan. Bake uncovered with the skin side up for about 4 hours. Check the roast often, add some orange juice, and water if the pan juices dry out. Cook until the skin is like a crackling and the juices run clear when the meat is pierced on the thickest part of the leg (about 160 degrees F on a meat thermometer), about 3 1/2 hours