Baked Pork Loin

Vicki Butts (lazyme)


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.


★★★★★ 3 votes

10 Min
1 Hr


  • 1 1/2 tsp
    olive oil
  • 1 1/2 tsp
  • 6
    garlic cloves, minced
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 lb
    boneless pork loin

How to Make Baked Pork Loin


  1. Combine seasonings in a zippered plastic bag, add pork, and refrigerate overnight.
  2. Remove 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.
  3. Remove meat from oven and allow to rest 15 minutes before slicing.
  4. PER 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.

Printable Recipe Card

About Baked Pork Loin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Latin American

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