Best Herb & Lemon Pork Loin Marinade

Serving 6 people

285 min


  • basil 1/2 cup basil, chopped
  • celery seed 1 teaspoon celery seed
  • cider vinegar 1 teaspoon cider vinegar
  • club soda 1 cup club soda
  • dijon mustard 2 tablespoons Dijon mustard
  • garlic cloves 4 garlic cloves, minced
  • juice of lemon 3 lemons, juiced and zested
  • monk fruit extract 1/2 cup powdered stevia or monk fruit
  • mustard seed 1 tablespoon mustard seed
  • olive oil 1/4 cup olive oil
  • parsley 1/3 cup parsley, chopped
  • pork loin roast 1 (3 pound) pork loin roast, tenderized
  • tamari soy sauce 1/4 cup tamari sauce
  • worcestershire sauce 1/4 cup Worcestershire sauce
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How to make it

  1. In a small bowl, combine Worcestershire sauce, soy sauce, club soda, olive oil, stevia or monk fruit, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed and garlic. Tenderize the pork loin by placing on a cutting board. Take two forks with both hands and simultaneously jab the fork into the loin multiple times to pierce.
  2. Place pork loin roast in a large plastic re-sealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 3 hours. Preheat oven to 325 degrees F.
  3. Remove roast from bag, place in a roasting pan, and save marinade. Roast pork loin at 325 degrees F for about 1 14 hours, or to an internal temperature of 155 degrees F. Baste the pork with the marinade every 30 minutes while cooking.
  4. 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.
  5. Serve with wild brown rice, quinoa, or string beans