64 Shares<\/span><\/span><\/div><\/div>\n

Try making this Pork Loin in Citrus Marinade that ensures to be super moist and delicious. This tiny sliced pork would be perfect for sandwiches, tacos, adding to salads or as a main dish on your dining table. This such a simple roasted meat is so impressive, juicy, slightly sour with incredible herb flavor.<\/p>\n

Marinade the pork loin the day before roasting and enjoy unbelievable tastiness of meat any time!<\/p>\n\n\n\n\n
Serving: <\/strong><\/td>\n Prep time: <\/strong><\/td>\n \u00a0Cook Time:<\/strong><\/td>\n Total Time:<\/strong><\/td>\n<\/tr>\n
\u00a0for 7<\/td>\n 8 to 24 h<\/td>\n \u00a060 min<\/td>\n \u00a09 to 25 h<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Ingredients:<\/em><\/strong><\/p>\n
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3 lb boneless pork loin (fat trimmed)<\/li>\n
200 ml dry white wine<\/li>\n
1 lime<\/li>\n
1 lemon<\/li>\n
1 orange<\/li>\n
4-6 cloves garlic, smashed<\/li>\n
1 bunch fresh parsley<\/li>\n
3 tbsp. olive oil<\/li>\n
1 tsp. dry oregano<\/li>\n
1 tbsp. salt<\/li>\n
1 tsp. ground black pepper<\/li>\n<\/ul>\n
$\"Roast$
Pork Loin in Citrus Marinade<\/figcaption><\/figure>\n
Directions:<\/em><\/strong><\/p>\n
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In a medium bowl combine the white wine, olive oil, salt, pepper, and oregano. Add smashed garlic.<\/li>\n
Squeeze the juice of the citruses to the bowl. Do not throw the peels out!<\/li>\n
In a large zip-bag put the pork loin, add the citrus peels (cut them into smaller pieces), fresh parsley sprigs and pour the marinade.<\/li>\n
Seal the bag and refrigerate for at least 8 hours or up to 24 hours.<\/li>\n
On the next day, preheat the oven to 340 degrees F.<\/li>\n
Place the meat in a medium roasting pan. Roast uncovered for about 20 minutes per pound or until the internal temperature of the loin reaches 160 degrees F on a meat thermometer. (Mine was ready in 65 min.).<\/li>\n
Remove from the oven, cover with foil and let rest for 10 minutes.<\/li>\n
Thinly slice the pork for sandwiches or serve on a platter with your favorite sides!<\/li>\n<\/ol>\n
$\"Roast$
Pork Loin in Citrus Marinade<\/figcaption><\/figure>\n\n\n\n\n
Calories (per 100 g): 205 cal<\/strong><\/td>\n Calories (per 1 serve: 115 g): 236 cal<\/strong><\/td>\n<\/tr>\n
Fat: 10 g
\nCarbohydrates: 0.2 g
\nProtein: 28.1 g<\/td>\n Fat: 11.5 g
\nCarbohydrates: 0.3 g
\nProtein: 32.3 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/i>Tweet<\/span><\/span><\/span><\/span><\/a><\/div><\/i>Pin<\/span><\/span><\/span>29<\/span><\/a><\/div><\/i>Share<\/span><\/span><\/span>35<\/span><\/a><\/div>64 Shares<\/span><\/span><\/div><\/div>\n
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$\"Roast$ <\/div>\n<\/div>\n
Roasted Pork Loin in Citrus Marinade<\/h2>\n
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A delicious method for marinade pork loin that is moist, juicy and so flavorful. Easy way to make high protein tasty dinner!<\/span><\/div>\n
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Course <\/span>Lunch<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
<\/div> <\/h3>
Ingredients:<\/h4>
3<\/span> lb<\/span> boneless pork loin<\/span> fat trimmed<\/span><\/li>
200<\/span> ml<\/span> dry white wine<\/span><\/li>
1<\/span> lime<\/span><\/li>
1<\/span> lemon<\/span><\/li>
1<\/span> orange<\/span><\/li>
4-6<\/span> cloves<\/span> garlic<\/span> smashed<\/span><\/li>
1<\/span> bunch fresh parsley<\/span><\/li>
3<\/span> tbsp.<\/span> olive oil<\/span><\/li>
1<\/span> tsp.<\/span> dry oregano<\/span><\/li>
1<\/span> tbsp.<\/span> salt<\/span><\/li>
1<\/span> tsp.<\/span> ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n
Instructions
<\/div> <\/h3>
Directions:<\/h4>
In a medium bowl combine the white wine, olive oil, salt, pepper, and oregano. Add smashed garlic.<\/div><\/li>
Squeeze the juice of the citruses to the bowl. Do not throw the peels out!<\/div><\/li>
In a large zip-bag put the pork loin, add the citrus peels (cut them into smaller pieces), fresh parsley sprigs and pour the marinade.<\/div><\/li>
Seal the bag and refrigerate for at least 8 hours or up to 24 hours.<\/div><\/li>
On the next day, preheat the oven to 340 degrees F.<\/div><\/li>
Place the meat in a medium roasting pan. Roast uncovered for about 20 minutes per pound or until the internal temperature of the loin reaches 160 degrees F on a meat thermometer. (Mine was ready in 65 min.).<\/div><\/li>
Remove from the oven, cover with foil and let rest for 10 minutes.<\/div><\/li>
Thinly slice the pork for sandwiches or serve on a platter with your favorite sides!<\/div><\/li><\/ul><\/div><\/div>\n\n
Notes
<\/div><\/h3>
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Calories (per 100 g): 205 cal<\/strong><\/th>\n Calories (per 1 serve 115 g): 74 cal <\/strong><\/th>\n<\/tr>\n
Fat: 10.0 g<\/td>\n Fat: 11.5 g<\/td>\n<\/tr>\n
Carbohydrates: 0.2 g<\/td>\n Carbohydrates: 0.3 g<\/td>\n<\/tr>\n
Protein: 21.1 g<\/td>\n Protein: 32.3 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\n\n
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Keyword <\/span>slice of pork, roasted pork, tender pork loin, easy dinner, sandwich filling, protein diet, weight loss supper, oven roasted recipe.<\/span><\/div><\/div>\n
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