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Back to Proteins
This roast is best when marinated overnight before cooking. It can be baked in the oven or cooked on the stovetop
like a pot roast in a Dutch oven.
Ingredients:
Marinade
4 Tbsp lemon juice
1/2 tsp ground sage
1/2 tsp thyme
1/2 tsp pepper
1 tsp whole cloves
1 tsp ground allspice
1 Bay leaf, crumbled
1 Tbsp lemon zest
4 to 5 pounds pork loin roast
1 Tbsp olive oil
1/2 cup chopped onion
1/2 cup sliced carrot
Procedure:
In a small saucepan, heat all the marinade ingredients together, bringing to the boil. cool to room temperature and
pour over the meat. Cover and refrigerate overnight, turning in the morning and several times throughout the day.
Before cooking, remove the meat from the spice mixture, reserving the spices. Heat the oil and brown the meat on all
sides in a heavy pan or Dutch oven. Return the spices, add onions and carrots, cover and simmer in the oven at 325 F
or over low heat on the stovetop, for about 2 hours or until meat is done.
Serving Size:
About 10 servings
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