Sun Dried Tomato Roasted Pork Loin

8-24h
Prep Time

25-35m
Cook Time

8h 25m
Ready In

Recipe: #7221

November 21, 2011

Categories: Pork Roast, Tomato, Garlic, Onions, Greek, Italian, Marinate, Oven Roast, Heart Healthy, Low Carbohydrate, Low Cholesterol, Low Fat, more

recipe by:
Kchurchill5

"A wonderful unique flavor. Easy to prepare ahead and then just roast. Serve with sauteed spinach and roasted potatoes for a easy dinner."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (326.9 g)
Calories 505.4
Total Fat - 20.4 g
Saturated Fat - 6.1 g
Cholesterol - 177.7 mg
Sodium - 452.5 mg
Total Carbohydrate - 8.1 g
Dietary Fiber - 1.9 g
Sugars - 0.9 g
Protein - 70.2 g
Calcium - 87.4 mg
Iron - 6 mg
Vitamin C - 28.5 mg
Thiamin - 0.3 mg

Step 1

Marinade ... Add the tomatoes, shallots, garlic, mustard, basil, salt and pepper to a small food processor and pulse a few times to puree. Don't over mix. Add a small drizzle of olive oil if necessary, it should resemble a thick paste.

Step 2

Marinate ... Dry off the pork loin and set it on a large piece of plastic wrap. Add the sun dried tomato paste to the pork and rub in well on all sides. Wrap up in the plastic wrap and twist the ends. Make sure the pork is covered very well. I like to set that in a pan and cover again with plastic wrap; or you can put your wrapped pork in a gallon ziplock bag. This way, nothing could drip out and it is sealed air tight. Marinate over night or at least 8 hours.

Step 3

Roast ... Line a roasting pan with foil or parchment paper (for easy clean up), and preheat the oven to 400 degrees. Add the roast to the roasting pan and bake on the middle shelf uncovered for 25-35 minutes until the internal temperature is 155 degrees. The cooking time will vary on the thickness of loin itself. Remove from the oven and let it rest covered for 10 minutes before slicing. The internal temperature will increase as it rests.