baked pork loin
(3 ratings)
In many Latin American countries, it's traditional to prepare a roasted pig or baked pork loin. Always season the meat the day before and refrigerate it overnight. Take the meat out of the refrigerator about 30 minutes before you put it in the oven. Some cooks like to use a baking bag because the meat stays tender and juicy and cleanup is a breeze. From Diabetic Cooking for Latinos by Olga V. Fuste.
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(3 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For baked pork loin
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1 1/2 tspolive oil
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1 1/2 tspvinegar
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6garlic cloves, minced
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1 tsporegano
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1/2 tspsalt
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1/4 tspblack pepper
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2 lbboneless pork loin
How To Make baked pork loin
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1Combine seasonings in a zippered plastic bag, add pork, and refrigerate overnight.
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2Remove pork from refrigerator 30 minutes before baking. Heat oven to 350F. Place pork in baking bag and follow package instructions for baking, or place in baking pan, cover with foil, and bake for 1 hour.
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3Remove meat from oven and allow to rest 15 minutes before slicing.
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4PER 4 OZ PORK: Exchanges 3 Lean Meat. Calories 146; Calories from Fat 44; Total Fat 5 g; Saturated Fat 2 g; Cholesterol 65 mg; Sodium 193 mg; carbohydrate 1 g; Dietary Fiber 0 g; Sugars 1 g; Protein 24 g.
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