detail Basil Marinated Pork Roast

Basil Marinated Pork Roast

This moist and tender pork roast is tenderised overnight in a basil infused marinade made with Truvía® Calorie-Free Sweetener. It’s roasted to a golden brown revealing a sweet-savoury herb crust and is delicious served with brown rice and string beans.

Serving size

Yield: 8-10 3 oz. servings

Calories

90 Calories

Ingredients

  • 2 Tbsp (30ml) worcestershire sauce

  • 2 Tbsp (30ml) low sodium soy sauce

  • 120ml soda water

  • 2 Tbsp (30ml) olive oil

  • 42g Truvía® Calorie-Free Sweetener

  • 1⁄2 tsp (2.5ml) cider vinegar

  • 11⁄2 lemons, juiced and zested

  • 15g basil, chopped

  • 15g parsley, chopped

  • 1 Tbsp dijon mustard

  • 1⁄2 tsp celery seed

  • 11⁄2 Tbsp mustard seed

  • 2 garlic cloves, minced

  • 1 (680-900g) pork loin roast, tenderized

Directions

  • 1.

    In a small bowl, combine worcestershire sauce, soy sauce, club soda, olive oil, Truvía® Calorie-Free Sweetener, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed and garlic.

  • 2.

    Tenderize the pork loin by placing on a cutting board. Take one fork in each hand and simultaneously jab the fork into the loin multiple times to pierce.

  • 3.

    Place pork loin roast in a large plastic re-sealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 3 hours.

  • 4.

    Preheat oven to 160° C.

  • 5.

    Remove roast from bag, place in a roasting pan and save marinade.

  • 6.

    Roast pork loin at 160°C for about 11⁄4 hours or to an internal temperature of 68° C. Baste the pork with the marinade every 30 minutes while cooking.

  • 7.

    Remove roast from the oven and let rest for 15 minutes (it will continue to cook during this resting stage). Confirm internal temperature has reached 70° C prior to serving.

  • 8.

    Serve with brown rice or string beans.

Basil Marinated Pork Roast

Serving size: Yield: 8-10 3 oz. servings
Calories: 90 Calories

Ingredients

  • 2 Tbsp (30ml) worcestershire sauce

  • 2 Tbsp (30ml) low sodium soy sauce

  • 120ml soda water

  • 2 Tbsp (30ml) olive oil

  • 42g Truvía® Calorie-Free Sweetener

  • 1⁄2 tsp (2.5ml) cider vinegar

  • 11⁄2 lemons, juiced and zested

  • 15g basil, chopped

  • 15g parsley, chopped

  • 1 Tbsp dijon mustard

  • 1⁄2 tsp celery seed

  • 11⁄2 Tbsp mustard seed

  • 2 garlic cloves, minced

  • 1 (680-900g) pork loin roast, tenderized

Directions

  • 1.  

    In a small bowl, combine worcestershire sauce, soy sauce, club soda, olive oil, Truvía® Calorie-Free Sweetener, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed and garlic.

  • 2.  

    Tenderize the pork loin by placing on a cutting board. Take one fork in each hand and simultaneously jab the fork into the loin multiple times to pierce.

  • 3.  

    Place pork loin roast in a large plastic re-sealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 3 hours.

  • 4.  

    Preheat oven to 160° C.

  • 5.  

    Remove roast from bag, place in a roasting pan and save marinade.

  • 6.  

    Roast pork loin at 160°C for about 11⁄4 hours or to an internal temperature of 68° C. Baste the pork with the marinade every 30 minutes while cooking.

  • 7.  

    Remove roast from the oven and let rest for 15 minutes (it will continue to cook during this resting stage). Confirm internal temperature has reached 70° C prior to serving.

  • 8.  

    Serve with brown rice or string beans.