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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 6 servings |
||
| Calories 469 | ||
| Calories from Fat 267 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 9.6g | 48% | |
| Monounsaturated Fat 14.2g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 970mg | 40% | |
| Potassium 911mg | 26% | |
| Total Carbohydrate 1.5g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.1g | ||
| Protein 46.2g | 92% | |
Ingredients
- 1 (3 lb) boneless pork loin roast
- 1 tablespoon fresh coarse ground black pepper
- 4 cloves garlic, minced (more if you like...)
- 1 teaspoon dried oregano
- 1 1/2 tablespoons cider vinegar
- 1 1/2 tablespoons olive oil
- 3/4 tablespoon salt
Directions
1
Preheat oven to 350 degrees F.2
Combine pepper, garlic, oregano, vinegar, olive oil and salt in a small bowl, then rub this mixture all over the pork roast.3
Place roast in a shallow baking pan and roast, uncovered, at 350 degrees F for about 1-1/2 hours; meat thermometer should read 165 to 170 degrees F.4
Remove from oven and let rest 10 minutes before slicing.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > North American > Central American > Caribbean > Puerto Rican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
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- Occasion > Dinner Party
- Dietary > High in... > High Protein
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Featured Reviews for This Recipe
From: Aspiring Chef Rita
On Feb 11, 2008
This is delicious! I marinated a bone in pork loin roast overnight in the pepper, garlic, oregano, vinegar and oil mixture and roasted it the next day in the oven. The taste was so good - I can still taste it. Thanks submitter.
From: acerast
On Nov 14, 2007
Fabuloso!! We loved this and will make it again and again. The flavors were great and the cooking temperature and time resulted in a juicy and tender roast. Served with JenniferK2's Arroz con Gandules #220492 and a green salad it was the focal point of a perfect meal. Thanks EdsGirlAngie!
From: ~*~Gold Medal Flower~*~
On Feb 20, 2005
Simply the best pork roast I've ever made! I used a 3 lb pork rib roast, and it turned out tender and juicy with incredible flavor due to the addition of the vinegar. While the roast was resting I deglazed the pan with a cup and a half of water and added a tablespoon of butter to melt in at the end. Which made an awesome sauce to spoon over the roast! Thanks Angie! 
From: abloom69
On May 8, 2005
Excellent, easy and very flavorful. I don't actually cook much pork but boneless pork loin roasts were on 2 for 1, so I made this aand am happy I did. I just went back for two more roasts and am going to have this for Mother's Day Dinner. Thank for the recipe.
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