4 ingredients make this savory pork loin marinade featuring molasses and dijon mustard. Top with bacon and roast in the oven to juicy pork loin perfection!
Course: Main Dish
Author: Julie Clark
1/4cupwhite wine vinegar
2tablespoonsfreshly snipped tarragon
3-4poundboneless pork loin
In a small bowl, combine the molasses, mustard, vinegar and tarragon. Mix well.
Place the pork loin in a baking dish and pour the marinade over the pork loin. Turn to coat.
Cover the pork loin with plastic wrap and allow it to marinate for 3-4 hours or overnight.
Preheat the oven to 325 degrees.
Move the pork loin to a roasting pan.
Place the slices of bacon on top of the pork.
Brush the marinade on top of the bacon.
Insert a probe thermometer into the side of the pork loin.
Place the roasting pan in the oven for 75-80 minutes, or until the internal temperature reads 145 degrees. Baste the pork loin with the marinade twice in the first 45 minutes of baking. Stop basting 30 minutes prior to the pork roast being cooked through.
When the internal temperature reads 145 degrees, remove the pork loin from the oven and tent aluminum foil over it. Allow it to sit this way for 3-5 minutes.
Slice and serve.
You can also cook this pork loin in the slow cooker on low for 8-10 hours or until fork tender.