Juicy pork roast with a bold, savory marinade is one of those dinners that feels like you did a lot… even though most of the work happens while it sits in the fridge.
This recipe gives you a roast that’s tender in the middle, caramelized around the edges, and loaded with garlic-herb flavor all the way through. Slice it thick for dinner, then pile the leftovers into sandwiches the next day. It’s hard to beat.
WHY THIS MARINATED PORK ROAST WORKS
A good marinade does two things at once: it seasons the meat deeply and it helps the outside brown into that irresistible “just one more bite” crust.
This one is built on a few simple pillars:
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Salt + acid to season and brighten (without turning the meat mushy).
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A little sweetness for balanced flavor and better browning.
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Oil + aromatics so the garlic and herbs actually cling to the roast.
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A quick sear (optional, but worth it) to lock in flavor and give the pan drippings something to brag about.
Want to know the best part? The marinade doubles as the base for a quick pan sauce—no extra ingredients needed.
WHAT IS A MARINATED PORK ROAST?
A marinated pork roast is simply a larger cut of pork (like pork loin or pork shoulder) that’s soaked in a seasoned liquid before cooking.
The “soak” time matters. Even a couple of hours helps, but an overnight rest gives you the kind of flavor that shows up in every slice.
And unlike a thin pork chop, a roast gives you wiggle room. It’s easier to cook evenly, it stays moist when you rest it properly, and it feeds a crowd without fuss.
THE BEST CUT OF PORK FOR THIS RECIPE
You’ve got two great options, depending on what you want at the table.
Pork loin roast (boneless)
This is the choice if you want clean slices and a lean, tender bite.
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Cooks faster.
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Slices beautifully for serving.
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Stays juicy when you don’t overcook it and you let it rest.
Pork shoulder roast (boneless “Boston butt”)
This is the choice if you want extra richness and a roast that’s more forgiving.
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More marbling (so it stays moist).
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Takes longer to cook.
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Can be sliced or pulled, depending on how long you roast it.
For this recipe card, I’m writing it for a boneless pork loin roast because it’s the most common “pork roast” people grab at the store. I’ll also walk you through how to adapt it for pork shoulder.
MARINATED PORK ROAST INGREDIENTS
Every ingredient earns its spot here. Nothing random, nothing fussy.
You’ll need:
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3 ½ to 4 pounds boneless pork loin roast
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⅓ cup olive oil
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¼ cup low-sodium soy sauce
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3 tablespoons Worcestershire sauce
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3 tablespoons Dijon mustard
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3 tablespoons brown sugar (packed)
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¼ cup apple cider vinegar
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¼ cup orange juice
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2 tablespoons lemon juice
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6 cloves garlic, minced
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1 tablespoon onion powder
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2 teaspoons smoked paprika
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2 teaspoons dried thyme
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1 ½ teaspoons dried rosemary
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1 ½ teaspoons kosher salt
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1 teaspoon black pepper
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½ teaspoon red pepper flakes (optional)
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2 tablespoons butter (for searing and pan sauce)
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1 cup chicken broth (for deglazing and sauce)
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1 tablespoon cornstarch + 1 tablespoon cold water (optional, for thickening)
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Chopped parsley (optional, for serving)
HOW LONG SHOULD YOU MARINATE A PORK ROAST?
A little time is good. Too much time can be a problem.
Here’s the sweet spot:
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Minimum: 2 hours (you’ll still get great flavor)
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Best: 8 to 16 hours
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Maximum: 24 hours (after that, the texture can start to change)
OUR RECIPE DEVELOPER SAYS
If you’re short on time, use the marinade like a “wet rub.” Pour it over the roast, turn it a few times, then roast after an hour. You won’t get the full depth of an overnight marinade, but the flavor will still be delicious.
MARINATING TIPS THAT MAKE A DIFFERENCE
A few small choices can take this from “good” to “wow.”
Use a zip-top bag if you can.
It keeps the roast surrounded by marinade, and you don’t need a giant container.
Turn the roast at least once.
Flip it halfway through marinating so both sides get equal love.
Pat it dry before cooking.
This is key. Wet meat steams. Dry meat browns.
PRO TIP:
If you want extra crust, pull the roast from the marinade, pat dry, then place it uncovered on a plate in the fridge for 30 to 60 minutes. That quick air-dry helps the surface brown fast.
HOW TO MAKE MARINATED PORK ROAST
This is a simple flow: marinate, dry, sear, roast, rest, slice.
Here is how you make it:
STEP ONE: Make the marinade
In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, brown sugar, apple cider vinegar, orange juice, lemon juice, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, pepper, and red pepper flakes (if using).
STEP TWO: Marinate the pork
Place the pork loin roast in a large zip-top bag or a nonreactive container.
Pour the marinade over the pork, seal, and refrigerate for 8 to 16 hours (turning once if possible).
STEP THREE: Bring it closer to room temperature
Remove the roast from the fridge 30 to 45 minutes before cooking. This helps it cook more evenly.
Preheat the oven to 325°F.
STEP FOUR: Pat dry and sear (optional, but recommended)
Remove the pork from the marinade and discard the used marinade.
Pat the roast dry with paper towels.
Melt 2 tablespoons butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast for 2 to 3 minutes per side, until deeply browned.
PRO TIP:
Don’t move the roast around while it sears. Let the surface actually make contact with the pan so it develops that golden crust.
STEP FIVE: Roast until tender and juicy
If your skillet is oven-safe, transfer it straight to the oven. If not, move the roast to a roasting pan.
Roast at 325°F until the thickest part reaches 145°F (use a meat thermometer).
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For a 3 ½ to 4 pound pork loin roast, plan on 60 to 90 minutes, depending on thickness.
STEP SIX: Rest the roast
Transfer the roast to a cutting board and tent loosely with foil.
Rest for 15 to 20 minutes. This keeps the juices in the meat where you want them.
STEP SEVEN: Make a quick pan sauce (optional, but so good)
Place the skillet back on the stove over medium heat.
Pour in 1 cup chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
If you want a thicker sauce, whisk together 1 tablespoon cornstarch + 1 tablespoon cold water, then whisk it into the simmering sauce and cook for 1 to 2 minutes until glossy.
Taste and adjust with a pinch of salt or a squeeze of lemon if needed.
STEP EIGHT: Slice and serve
Slice the roast against the grain.
Spoon pan sauce over the top, and finish with chopped parsley if you like.
WHAT INTERNAL TEMPERATURE IS BEST FOR PORK ROAST?
For pork loin, 145°F in the thickest part plus a proper rest gives you the best mix of tenderness and juiciness.
If you’re used to cooking pork until it’s very well done, this may look a little blush-pink in the center. That’s normal for juicy pork loin.
If you prefer it a bit more done, you can take it to 150–155°F, but go slowly—pork loin dries out fast once it goes too far.
WANT TO USE PORK SHOULDER INSTEAD?
You can. And it’s incredible.
Here’s the adjustment:
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Keep the same marinade.
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Sear the same way.
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Roast at 300°F to 325°F, covered for the first stretch.
For slicing (not shredding), cook pork shoulder to 185–190°F and rest well.
For shredding, cook to 200–205°F until it pulls apart easily.
Expect 3 ½ to 5 hours, depending on size.
PRO TIP:
If you’re cooking shoulder, add a sliced onion to the pan and a splash of broth so there’s moisture during the long roast. The onions turn silky and the drippings make an unreal sauce.
FLAVOR VARIATIONS
Once you get the basic method down, you can play.
Garlic-herb lemon
Swap the orange juice for more lemon juice and add 1 tablespoon chopped fresh parsley to the marinade (right before marinating).
Smoky BBQ-style
Replace the Dijon with 2 tablespoons BBQ sauce and add an extra teaspoon smoked paprika.
Honey mustard
Swap brown sugar for 3 tablespoons honey and keep the Dijon. It turns sticky and gorgeous in the oven.
TROUBLESHOOTING YOUR ROAST
My pork roast is dry
Most of the time, it’s one of these:
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It cooked too long.
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It didn’t rest long enough.
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It was sliced too soon.
Next time, pull it at 145°F and rest the full 15 to 20 minutes.
My roast didn’t brown well
That usually means the roast was too wet.
Pat it dry, then sear. Browning happens fast when the surface is dry.
The sauce tastes too salty
Use low-sodium soy sauce. Also, keep in mind the sauce reduces as it simmers, so the salt concentrates.
A squeeze of lemon or a splash of broth can balance it out quickly.
HOW TO SERVE MARINATED PORK ROAST
This roast is super flexible. Dress it up, keep it simple, serve it casual. It all works.
Here are a few favorite pairings:
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Mashed potatoes or roasted potatoes to soak up the pan sauce
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Green beans or sautéed broccoli for something crisp and fresh
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Rice if you want the sauce to disappear in the best way
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Dinner rolls for mopping up every last drop
And for leftovers? Thin slices on a toasted bun with a spoonful of sauce. Perfect.
HOW TO STORE MARINATED PORK ROAST
This is a great make-ahead dinner, and it keeps beautifully.
MAKE AHEAD:
You can marinate the pork the day before, then roast it the next day. If you want to prep even more, mix the marinade up to 3 days ahead and keep it in the fridge in a sealed jar.
IN THE FRIDGE:
Let the pork cool to room temperature, then store in an airtight container for up to 4 days.
For the best texture, store slices with a little sauce or drippings to keep them moist.
IN THE FREEZER:
Freeze sliced pork in a freezer-safe bag or container for up to 3 months. Add a few spoonfuls of pan sauce before freezing if you can.
Label the package with the date so you know when to use it.
REHEATING:
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Stovetop: Warm slices in a covered skillet with a splash of broth or sauce over low heat until hot.
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Microwave: Heat in 30-second bursts, covered, with a spoonful of sauce to keep it from drying out.
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Oven: Place slices in a baking dish with a little broth, cover with foil, and warm at 325°F until heated through.
MARINATED PORK ROAST FAQS
Can I marinate pork roast for 2 days?
I don’t recommend it. The acid can start to change the texture. Keep it under 24 hours.
Do I have to sear it first?
No. You can roast it straight from the marinade after patting it dry. Searing adds deeper flavor and a better crust, but the roast will still turn out great without it.
Can I cook this in a slow cooker?
Yes, especially if you use pork shoulder. For pork loin, slow cooker cooking can work, but it’s easier to overcook. If you go that route, cook on low and start checking earlier than you think you need to.
What if I don’t have orange juice?
Apple juice works. Even pineapple juice works if you like a sweeter profile—just don’t marinate too long.
Can I use fresh herbs instead of dried?
Absolutely. Use 1 tablespoon fresh for every 1 teaspoon dried, and chop them finely so they blend into the marinade.
Marinated Pork Roast Recipe
Ingredients
- 3 ½ to 4 pounds boneless pork loin roast
- ⅓ cup olive oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons brown sugar packed
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 6 cloves garlic minced
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1 ½ teaspoons dried rosemary
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 tablespoons butter for searing and sauce
- 1 cup chicken broth for pan sauce
- 1 tablespoon cornstarch + 1 tablespoon cold water optional, for thickening
- Chopped parsley optional, for serving
Instructions
- In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, Dijon mustard, brown sugar, apple cider vinegar, orange juice, lemon juice, garlic, onion powder, smoked paprika, thyme, rosemary, salt, pepper, and red pepper flakes (if using).
- Place the pork roast in a large zip-top bag or nonreactive container. Pour marinade over the pork, seal, and refrigerate for 8 to 16 hours, turning once if possible.
- Remove roast from the fridge 30 to 45 minutes before cooking. Preheat oven to 325°F.
- Remove pork from marinade and discard used marinade. Pat roast very dry with paper towels.
- Melt butter in a large oven-safe skillet over medium-high heat. Sear roast 2 to 3 minutes per side until browned.
- Transfer skillet to the oven and roast until the thickest part reaches 145°F, about 60 to 90 minutes depending on thickness.
- Move roast to a cutting board and rest 15 to 20 minutes, tented loosely with foil.
- For pan sauce, place skillet on the stove over medium heat. Add chicken broth and scrape up browned bits. Simmer 3 to 5 minutes. For thicker sauce, whisk cornstarch with cold water and whisk into sauce; cook 1 to 2 minutes until glossy.
- Slice pork against the grain and serve with sauce and chopped parsley if desired.
Notes
- Best marinating window: 8 to 16 hours (no more than 24).
- Pull pork loin at 145°F and rest properly for the juiciest slices.
- For pork shoulder, roast longer and cook to 200–205°F if you want shreddable pork.
Nutrition
