Pork Roast Recipes:
Tangy Marinated Pork Roast

Looking for some easy pork roast recipes? You'll want to try Tangy Marinated Pork. Preparation takes less than 10 minutes, but the results taste like you fussed all day.

Don't be intimidated by the longish list of ingredients. This is truly very fast to make.

Be sure to put the roast in its pork roast marinade the night before you want to eat it.

Check that you have these staples at home

  • in the cupboard

    • brown sugar
    • a can of tomato paste
    • balsamic vinegar
    • olive oil
    • tamari
    • garlic
    • curry powder
    • ground coriander
    • ground ginger
    • salt
    • pepper

Buy these ingredients

  • a boneless pork loin roast (about 4 lbs/2 kg)

Get out your equipment

  • Essential

    • a small bowl
    • a can opener
    • a large resealable plastic freezer bag
    • a meat thermometer
    • a baking dish

  • Nice to have but not necessary

    • a garlic press (if not, mince the garlic with a sharp knife)
    • a whisk (if not, use a fork)

    The recipe

    1/4 cup/60 mL brown sugar

    1/4 cup/60 mL tomato paste

    3 Tbsp/45 mL balsamic vinegar

    2 Tbsp/30 mL olive oil

    1 Tbsp/15 mL tamari

    2 cloves garlic, pressed

    1 tsp/5 mL curry powder

    1 tsp/5 mL ground coriander

    1 tsp/5 mL ground ginger

    1/2 tsp/2 mL salt

    1/4 tsp/1 mL pepper

    1 boneless pork loin roast (approximately 4 lbs/2 kg)

    In a small bowl, whisk together all of the marinade ingredients.

    Place the roast in a large resealable plastic freezer bag.
    Add the marinade.
    Seal the bag.
    Turn the bag over several times until the roast is well coasted with marinade.

    Place the bag in the refrigerator and leave it there overnight.

    The next day, about 2 hours before you will want to eat, preheat the oven to 325F/165C.

    Remove the pork and marinade from the bag and place them in a baking dish.

    Put the baking dish in the oven and cook, uncovered, basting occasionally with the marinade in the pan.

    Cook until a meat thermometer inserted in the center of the roast reads 160F/71C. This will probably take about 1 1/2 hours or more.


    • Use honey instead of brown sugar.

    • Use sunflower oil or another oil instead of olive oil.

    • Use soy sauce instead of tamari.

    • Use some freshly grated ginger instead of ginger powder.

    Ideas for making this recipe your own

    • Feel free to experiment with the spices. Leave out some or all of the ones I've suggested, and add your own. How about some oregano? Dried mustard? Cayenne?

    • Add Worcestershire sauce or another such prepared sauce.


    • If you'd rather not use a plastic bag for the marinating, just put the roast in a large casserole dish - or in a large saucepan - and pour the marinade over it. You'll need to turn and baste the roast often in order for all parts of it to benefit from the pork roast marinade.

    • The roast will most likely be cooked and ready to eat when it is still a bit pink inside. The only way to tell for sure that it is safe to eat is by using a meat thermometer. Pork is cooked when its inner temperature reaches 160F/71C. Without a meat thermometer, the only way to be sure that the roast is safe to eat is by waiting until no pink remains - but the roast will be overcooked by that point! Do consider getting a meat thermometer if you don't have one already! A thermometer is handy for all sorts of cooking - not only when using pork roast recipes.

    Menu suggestion

    Serve this dish with

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