In a medium bowl combine the white wine, olive oil, salt, pepper, and oregano. Add smashed garlic.
Squeeze the juice of the citruses to the bowl. Do not throw the peels out!
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.
Seal the bag and refrigerate for at least 8 hours or up to 24 hours.
On the next day, preheat the oven to 340 degrees F.
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.).
Remove from the oven, cover with foil and let rest for 10 minutes.
Thinly slice the pork for sandwiches or serve on a platter with your favorite sides!
Notes
Calories (per 100 g): 205 cal
Calories (per 1 serve 115 g): 74 cal
Fat: 10.0 g
Fat: 11.5 g
Carbohydrates: 0.2 g
Carbohydrates: 0.3 g
Protein: 21.1 g
Protein: 32.3 g
Keyword slice of pork, roasted pork, tender pork loin, easy dinner, sandwich filling, protein diet, weight loss supper, oven roasted recipe.