Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Recipe from Cooking Light

Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.

Ingredients

  • 1 cup chopped fresh thyme sprigs
  • 2 cups water
  • 1/2 cup ginger preserves (such as Dundee)
  • 3 tablespoons kosher salt
  • 1 (2-pound) boneless pork loin roast, trimmed
  • 1 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 tablespoon ginger preserves
  • 1 teaspoon chopped fresh thyme

Preparation

  1. 1. Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
  2. 2. Preheat oven to 425°.
  3. 3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mike Wilson,
April 2009

Nutritional Information

  • Calories: 172
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.8g
  • Carbohydrate: 3.2g
  • Fiber: 0.1g
  • Cholesterol: 62mg
  • Iron: 0.9mg
  • Sodium: 396mg
  • Calcium: 30mg