Herb-Marinated Pork Loin

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Herb-Marinated Pork Loin to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Herb-Marinated Pork Loin, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup tomato juice
• 1/2 cup vegetable oil
• 1/2 cup finely chopped onion
• 1/4 cup lemon juice
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 (3 pound) boneless pork loin
• roast

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large resealable plastic bag or shallow glass container, combine the first 10 ingredients; add pork and turn to coat

Step 2: Technique & Execution

Seal bag or cover container; refrigerate overnight, turning meat occasionally

Step 3: Technique & Execution

Drain and discard marinade

Step 4: Technique & Execution

Grill, covered, over indirect heat, turning occasionally, for 1-1/4 to 1-3/4 hours or until a meat thermometer reads 160 degrees F-170 degrees F

Step 5: Technique & Execution

Let stand for 5 minutes before slicing.