Meg Makes | Marinade gets along well with pork

Meg Makes | Marinade gets along well with pork

Marinades and pork roasts aren't necessarily unlikely partners, but they're two of my favorites when planning a meal. They work together well because the marinade lends flavor, and pork seems to happily accept and share it.

My husband concocted this soy-ginger marinade last weekend, and it made our pork roast taste excellent. I'd recommend serving it with rice and an Asian-influenced cabbage salad.

If you're feeling really adventurous, you might consider searing the pork on your grill (instead of starting it at 400 degrees in your oven), then transferring it to your oven for a more controlled roast.


1 four-pound pork loin

1/4 cup apple cider vinegar

1/4 cup low-sodium soy sauce

1 tablespoon olive oil

1 tablespoon (four cloves) minced garlic

1 teaspoon minced ginger or ginger paste

1/3 cup brown sugar

1/2 tablespoon red pepper flakes

Combine vinegar, soy sauce, oil, garlic, ginger, brown sugar and pepper flakes. Place pork loin in a 1-gallon zip-close bag and pour in marinade. If it doesn't cover your pork, combine and add equal parts vinegar and soy sauce until it does.

Marinate in the refrigerator for at least four hours, and for no longer than 24 hours.

Place pork loin fat-side up in a glass baking dish and heat oven to 400 degrees.

Roast for 10 minutes, then turn oven down to 350 degrees and roast an hour and 20 minutes or until internal temperature is 145 degrees.

Let rest 10 minutes before slicing and serving.

Meg Dickinson is a communications professional who spends many waking hours daydreaming about food. To submit a recipe, email

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