Mix together oil, onion, tomato juice, lemon juice, thyme, garlic, parsley, salt, marjoram and pepper. Pierce pork roast with a fork. Place roast in a plastic bag. Pour marinade ingredients over roast. Close bag. Marinate roast in the bag for 4 to 6 hours, or overnight. Turn bag occasionally.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee cooking oil | ||
| ½ c. yellow onion, chopped | ||
| ½ c. tomato juice | ||
| ¼ c. fresh lemon juice | ||
| 1 tsp. fresh thyme | ||
| 1 clove(s) garlic, minced | ||
| ¼ c. fresh parsley, chopped | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. dried marjoram | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 (2-to 3-lbs.) pork loin |
Things To Grab
- Small bowl
- Fork
- Large resealable plastic bag
- Charcoal or gas grill
- Meat thermometer
Directions
Heat grill to high. Reduce to low temperature after placing roast on the top rack of the grill. Turn pork after 30 minutes of cooking.
Grill for another 1 to 1-1/2 hours, or until internal temperature reaches 145 degrees. Let rest for 3 minutes before slicing and serving.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 115mg
- Sodium: 500mg
- Total Carbohydrates: 3g
- Protein: 44g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Garden 2008.