1 (4-5 pound) pork loin roast
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup apple cider vinegar
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
Directions
In a medium bowl, whisk together olive oil, soy sauce, apple cider vinegar, garlic, Dijon mustard, honey, thyme, rosemary, black pepper, and salt to create the marinade.
Place the pork loin roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated.
Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 350°F (175°C).
Remove the pork from the marinade and place it in a roasting pan. Discard the remaining marinade.
Roast the pork in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
Let the pork rest for 10-15 minutes before slicing. This helps retain the juices and ensures a tender result.
Slice the pork roast and serve with your choice of sides.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes to the marinade. You can also experiment with different herbs, such as oregano or basil, for a unique flavor profile. If you prefer a sweeter glaze, increase the amount of honey or substitute with maple syrup. For a more intense flavor, try marinating the pork for up to 24 hours. Additionally, you can use a slow cooker instead of the oven; cook on low for 6-8 hours or until tender.
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