The Melaniff Family Cookbook

Marinated Loin Pork

Recipes & Recollections from Terrace Hill - 1989 by Governor and Mrs. Terry Branstad of Iowa


2 or 3 large cloves garlic
2 t salt
1/2 t dried rosemary
1/2 t dried thyme
1/8 t ground allspice
6 T olive oil
1 pork double loin boneless roast, rolled and tied (3 to 3 1/2 pounds)


For marinade, mince in fine pieces and sprinkle with salt. Press with the flat blade of a knife. Continue mincing and pressing until mixture is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well.

Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally.

Bake uncovered in a 325°F degree oven for 1 1/2 to 2 hours or until a meat thermometer registers 170 degrees. Remove from oven. Let stand 10 to 15 minutes before carving. Make 8 to 10 servings.

Colleen McGill Tierney - 2002