Ingredients

The following ingredients have 6 Servings
  • 1/4 cup Worcestershire sauce
  • 1/4 cup tamari sauce
  • 1 cup club soda
  • 1/4 cup olive oil
  • 1/2 cup powdered monk fruit
  • 1 teaspoon cider vinegar
  • 3 lemons, juiced and zested
  • 1/2 cup basil, chopped
  • 1/3 cup parsley, chopped
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed
  • 1 tablespoon mustard seed
  • 4 garlic cloves, minced
  • 1 3-pound pork loin roast, tenderized

Instruction

  • In a small bowl, combine Worcestershire sauce, soy sauce, club soda, olive oil, monk fruit, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed, and garlic.
  • Tenderize the pork loin by placing it on a cutting board. Take two forks with both hands and simultaneously jab the fork into the loin multiple times to pierce.
  • Place pork loin roast in a large plastic resealable bag and pour marinade over the pork loin. Seal and marinate in the refrigerator for at least 3 hours.
  • Preheat oven to 325 degrees F.
  • Remove roast from bag, place in a roasting pan, and save marinade.
  • Roast pork loin at 325 degrees F for about 1 1/4 hours, or to an internal temperature of 155 degrees F. Baste the pork with the marinade every 30 minutes while cooking.
  • 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 160 degrees F prior to serving.
  • Serve with wild brown rice, quinoa, or string beans