1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2 1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar
1. In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
2. Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350°F for 25 minutes.
3. In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a meat thermometer reads 160°F. Let stand for 10 minutes before slicing.
Light and Tasty Magazine
