Roasted Holiday Pork Loin

Roasted Holiday Pork Loin

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  • 3/4 cup olive oil
  • 1/2 cup dark rum
  • 1/4 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup minced garlic
  • 1 tablespoon ground coriander
  • 2 teaspoons coarse black pepper
  • 2 cups sliced crimini mushrooms
  • 1 yellow onion, chopped
  • 1 cup dried cranberries
  • 1 (8-pound) pork loin
  • Water, for roasting
  • Flour, for sauce
  • Chopped parsley, to garnish


Combine olive oil, rum, soy sauce, sugar, garlic,
coriander, pepper, mushrooms, onions and cranberries in a bowl. Pour over pork loin, cover and marinate in the refrigerator overnight.

Preheat oven to 350° F.

Place roast and marinade in the bottom of a roasting pan. Add water as necessary while it cooks, about 1/4 cup at a time, to keep it from drying out. Roast until the internal temperature taken with an instant-read thermometer is 145° F, about 1 1/2 hours. When pork is done, remove from the oven and let rest for 20 minutes before slicing.

Transfer marinade to a small saucepan and thicken slightly with a bit of flour over medium heat. Slice pork and place on a platter, pour sauce over the top and garnish with chopped parsley.

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