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Nutrition Facts
Serving Size 1 (187g) Recipe makes 8 servings
Calories 390
Calories from Fat 238		(61%)
Amount Per Serving		%DV
	Total Fat 26.5g	40%
	Saturated Fat 7.8g	38%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 219mg		9%
Potassium 687mg		19%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 34.6g		69%
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⁽³⁴⁾ RATE IT NOW Print Recipe

By: Deborah1
Jul 1, 2002

I printed this years ago from about.com who listed it from the National Pork Producers Council. This is a great recipe and when my grill was out of commission, I tried in my crock pot as well. I am glad I fought the temptation to increase the lemon and garlic, because the amounts listed are just right.

SERVES 8 (change servings and units)

Ingredients

3 lbs boneless pork loin roast (single loin)
1/4 cup olive oil (use a good one)
1/4 cup lemon juice (fresh squeezed, about 2 avg lemons)
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon black pepper
6 garlic cloves (minced or crushed, use fresh)

Directions

1
Place pork loin in a large zip-loc bag.
2
(If I will be pressed for cooking time or my roast is very thick, I will butterfly it at this point.) Combine remaining ingredients and pour over pork in bag.
3
Seal and refrigerate overnight.
4
Remove pork and discard the marinade.
5
Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.
6
Let rest 10 minutes before slicing thinly to serve OR proceed as above except place roast in crock pot with 1/4 cup good chardonnay and 2 Tablespoons water.
7
Cook on low for 6 to 8 hours.

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Featured Reviews for This Recipe

From: aktanabe

On Mar 2, 2009

0 people found this review helpful

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From: Chef #1098228

On Feb 12, 2009

This is a good recipe. I used the ingredients listed but in amounts to suit my taste. The whole family enjoyed it. I baked it in the oven at 400 degrees for about 2 hours. To make sure it didn't dry out I covered it with aluminum foil as it cooked with the fatty side up.

0 people found this review helpful

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From: Wileysmom

On Jan 14, 2003

I turned this into an experiment. I followed the recipe but had two 1 1/2 lb. pork tenderloins. I cooked one in a crock pot and the other in the oven. My dinner guests were the judges. The oven tenderloin won for looks and being able to identify the ingredients. The crockpot version won for tenderness and overall taste. The final vote was in favor of the crock pot. When I ran into my guests two nights later at a restaurant that served pork tenderloin, they were discussing whether or not my pork was better than the restaurant's. The restaurant's chef is excellent. That makes it a repeater.

19 people found this review helpful

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From: CindiJ

On Mar 18, 2005

Very easy to prepare. We roasted in the oven -thought it was very moist and tender. Felt it was lacking in the flavor department. Will make again and add some additional herbs.

3 people found this review helpful

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