Easy Roast Pork Loin Recipe With Ginger Soy

Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.

An Alternative Meat for Special Dinners

Special dinners are the centerpiece around which family and friends gather during celebrations or holiday time for fellowship and good, home-cooked food. We look forward to the traditional dishes whose aromas and flavors evoke memories of hallowed traditions.

But sometimes a modification to the traditional holiday dinner is in order. Consider roast pork loin as an alternative choice or addition to your menu of turkey and fixings. There's nothing sweeter than a surprise or unexpected dish to share with your family and guests.

Pork, known as "the other white meat," will complement your menu as it pairs well with the traditional sides your family has come to look forward to and love during the holiday season. Serve roast pork loin with mounds of mashed potatoes and gravy, stuffing, rice pilaf, cranberry sauce, and sweet potatoes.

Cook Time

Ingredients

• 2 lb pork loin (without salt solution)
• 1/4 cup red wine vinegar
• 1/3 cup low-sodium soy sauce
• 4 tablespoons olive oil
• 2 tablespoons powdered ginger
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon Spike Salt-Free Seasoning
• 1 tablespoon thyme leaves
• 1 teaspoon crushed rosemary
• 1 teaspoon garlic powder (or 2 cloves chopped garlic)
• Pam Cooking Spray

Directions

1. Rinse the pork well with water. Rub down the meat with all herbs and seasonings including olive oil, vinegar, and soy sauce to ensure thorough coverage.
2. Wrap the pork well with a long piece of plastic wrap by rolling and tucking plastic securely around pork. Refrigerate to marinate for at least 2 hours or overnight for best results.
3. Preheat oven to 375 degrees. Coat a shallow baking dish with cooking spray.
4. Place the pork loin into the baking dish with the fatty side up. Turn the oven down to 350 degrees and bake pork loin for about 30 minutes uncovered.
5. After desired browning, cover with foil to continue cooking for about another 20 to 30 minutes, depending on preference. Test pork for doneness by using a meat thermometer. Pork should cook until the center reaches 160 degrees. (See links below for more information on cooking pork.)
6. Let the pork rest for at least 5 minutes before slicing and serving. Spoon pan drippings over sliced pork on either a serving dish or straight onto individual dinner plates.

Photo Guide

How to Cook Pork Safely

• Pork Cooking Times - How To Cooking Tips - RecipeTips.com
  Pork cooking times and temperatures for different cuts of meats and cooking methods.
• USDA Revises Cooking Temperatures for Pork
  The U.S. Department of Agriculture has updated guidelines for safely preparing pork, recommending that pork be cooked to an internal temperature of 145 degrees Fahrenheit.

Favorite Cuts of Pork

© 2012 Janis Leslie Evans

Comments

Janis Leslie Evans (author) from Washington, DC on November 10, 2014:

That's great to know that you already enjoy pork loin during the holidays, Sed-me. It always nice to try something different and to be open the change. I'm glad you like the recipe. Thanks for stopping by.

Elisabeth Ellis from Nashville, TN. on November 10, 2014:

I love making pork loins for the holidays instead of the traditional Turkey and Ham. You can do so much with a pork loin and this is a perfect example. I LOVE ginger. Good recipe! :)

Janis Leslie Evans (author) from Washington, DC on January 14, 2013:

Thank goodness it doesn't take that long :-) I appreciate you taking the time to read, like, and vote this recipe up. Thanks for stopping by, Alocsin.

Aurelio Locsin from Orange County, CA on January 14, 2013:

When I first saw the two-hour prep time for the recipe, I was thinking, this should be good if it takes so long to prepare. Fortunately, it's just a two-hour marinade, and not two hours to make all the ingredients. Sounds yummy. Voting this Up and Useful.

Janis Leslie Evans (author) from Washington, DC on November 18, 2012:

That's great, Deborah! I'm so glad you stopped by and now have a menu that will accommodate your crowd. WOW, 20 people, eh? I wish you good luck and a blessed Thanksgiving.

Deborah Neyens from Iowa on November 18, 2012:

Funny I should find this hub, Jan. Our guest list for Thanksgiving keeps getting bigger and it's now up to 20 people. I decided I needed something else to supplement my 16 pound turkey, so we've decided to do a pork roast. This recipe sounds delicious! Thanks for sharing.

Janis Leslie Evans (author) from Washington, DC on November 11, 2012:

Thanks, HoneyBB, for the vote up. Let me know how it turns out. I have to have my turkey on turkey day, too. I make this pork tenderloin all the time. Thanks for the visit.

H Lax on November 11, 2012:

I have to have my Turkey on Thanksgiving but I think while I'm impatiently waiting for Turkey Day to get here, I am definitely going to have to make this. Sounds so yummy! Voted++

Janis Leslie Evans (author) from Washington, DC on November 06, 2012:

Hi Sherry, glad it appeals to you. Thanks for stopping by.

Janis Leslie Evans (author) from Washington, DC on November 06, 2012:

Wonderful! Enjoy! Thanks for the visit :-)

Sherry Hewins from Sierra Foothills, CA on November 06, 2012:

Pork tenderloin is a favorite of mine. Such a tender and flavorful cut of meat. Your recipe does sound like a good alternative for Thanksgiving, especially if you're only serving a few people.

Martin Kloess from San Francisco on November 05, 2012:

It won't b for Thanksgiving, but being a ginger nut you can bet my daughter be fixing this for me.

Janis Leslie Evans (author) from Washington, DC on November 05, 2012:

Sounds great, billybuc. Thanks for stopping by.

Bill Holland from Olympia, WA on November 05, 2012:

I do love roast pork tenderloin; great recipe...I think we'll save this for Christmas dinner. :)