Pork Roast Marinade Recipe

I developed a pork roast marinade that unlocked one unexpected ingredient for my Mediterranean Pork Roast and one simple secret step to pull it off.

I always thought pork roast was kind of predictable until I started tossing in fresh minced garlic and chopped rosemary. The aroma makes people stop talking and lean in like they want a clue but I just shrug.

Garlic and rosemary together pull the meat away from dull into that place where you actually notice each bite, savory but bright, rustic and a little cheeky. I love serving it when I want food that feels elevated but not fussy.

This fits straight into a Mediterranean Pork Roast spread and still feels like something you could throw together on a weeknight. Trust me.

Ingredients

• Extra virgin olive oil: Healthy fats, helps keep pork moist, adds fruity richness, good for heart
• Low sodium soy sauce: Salty umami booster, adds depth and savory caramel notes, add some sodium
• Brown sugar: Gives sweet caramel flavor, helps with browning and a sticky glaze that clings
• Dijon mustard: Tangy sharp bite that rounds flavors, helps emulsify the mix for even coating
• Worcestershire sauce: Complex savory tang, gives a little funk and deeper meaty umami to roast
• Garlic: Pungent aromatic, brings savory depth and mild health perks, sometimes a little sweet when roasted
• Fresh rosemary: Piney herb that pairs brilliantly with pork, adds floral resinous notes and aroma
• Apple cider vinegar: Bright acid that cuts richness, adds tang and helps tenderize the meat
• Smoked paprika: Smoky warmth and color, gives subtle heat and BBQ like flavor without burning
• Lemon zest: Zippy citrus oils that lift the whole mix with fresh brightness and aroma

Ingredient Quantities

• 1/3 cup extra virgin olive oil
• 1/4 cup low sodium soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• zest of 1 lemon

How to Make this

1. Whisk together the olive oil, soy sauce, apple cider vinegar, brown sugar, Dijon mustard and Worcestershire sauce until the sugar mostly dissolves.

2. Stir in the minced garlic, chopped rosemary (or dried), thyme, smoked paprika, kosher salt, black pepper and the lemon zest; taste and tweak if you want a bit more acid or salt.

3. Put your pork roast in a large zip top bag or shallow dish and pour the marinade over it, making sure the roast is well coated.

4. Seal the bag or cover the dish and chill for at least 4 hours, preferably 8 to 12 hours, up to 24 hours for deeper flavor; flip the roast once or twice so it marinates evenly.

5. Take the roast out of the fridge 30 to 60 minutes before cooking so it comes closer to room temp, this helps it cook more evenly.

6. Remove the roast from the marinade and pat it dry with paper towels to get a better crust; reserve the used marinade for basting or sauce.

7. If you plan to baste or serve the marinade as a sauce, bring the reserved marinade to a rolling boil and simmer 3 to 5 minutes to kill any raw meat juices, then set aside.

8. Optionally sear the roast in a hot pan on all sides for color, then roast in a preheated oven until done; for a 3 to 4 pound roast roast at 350 F about 1 hour 15 minutes to 1 hour 30 minutes or until internal temp hits 145 F.

9. Let the roast rest 10 to 15 minutes before slicing so the juices redistribute, then slice and spoon the warmed reserved sauce over the meat and serve.

Equipment Needed

1. Large mixing bowl, for whisking the marinade together
2. Whisk, to blend the oil, soy, vinegar, sugar and mustard
3. Measuring cups and spoons, for accurate amounts
4. Chef’s knife and cutting board, to mince garlic and chop rosemary
5. Large zip-top bag or shallow dish, to marinate the pork
6. Paper towels, to pat the roast dry before searing
7. Heavy oven-safe skillet or roasting pan with a rack, for searing and roasting
8. Instant-read meat thermometer, to make sure roast hits 145 F — dont guess
9. Small saucepan and wooden spoon, to boil and simmer the reserved marinade into a sauce

FAQ

Pork Roast Marinade Recipe Substitutions and Variations

• Extra virgin olive oil: try avocado oil, canola or vegetable oil for a neutral taste, or melted butter (adds richness if you dont mind the dairy).
• Low sodium soy sauce: use tamari (gluten free), coconut aminos for a sweeter, less salty option, or regular soy sauce but cut back on added salt.
• Apple cider vinegar: swap with white wine vinegar, rice vinegar, or fresh lemon juice (brightens the mix, but use a little less lemon if you dont want it too sharp).
• Packed brown sugar: honey or maple syrup work well (reduce other liquids slightly), or coconut sugar for a less molasses-y flavor.

Pro Tips

1) Taste the marinade before you add more salt, soy sauce already brings a lot of salt so you might not need the full teaspoon. Also if you marinate for a long time the salt can push into the meat too much, so try 8 to 12 hours for the best balance, and avoid going WAY past 24 hours or the texture starts to get off.

2) Pat the roast really dry right before cooking, that is the biggest trick for a good crust. If you have time, sear it hot in a pan for color then roast it. Use an instant read thermometer and pull it at about 145 F, then let it rest 10 to 15 minutes so the juices redistribute.

3) Don’t just pour the leftover marinade on raw meat, you gotta boil it first to make it safe. After boiling you can simmer it down to concentrate the flavor, or whisk in a little butter or a cornstarch slurry to thicken it. If the sauce tastes too sharp add a touch of honey or extra brown sugar and finish with lemon zest and fresh herbs for brightness.

4) Slice against the grain and keep slices modestly thin, that makes even a slightly tougher cut taste tender. If you’re serving later, tent the roast loosely with foil while it rests so it stays warm without steaming and losing its crust.