Italian Marinade for Pork Roast Recipe

Prep Time
20 Minutes
Cook Time
60 Minutes

With rich heady herbs, balsamic vinegar, and olive oil, this Italian marinade is wonderful for roasted and grilled meats. This pork marinade is easy to make and can be used with vegetables as well.


Featured Product: FoodSaver® Handheld Sealer




Italian Marinade:

  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh sage
  • 2 tbsp finely chopped fresh rosemary
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp fennel seeds, lightly crushed
  • 1 tsp each salt and pepper
  • 1/4 tsp red chili flakes

Italian-Style Pork Roast:

  • 3 1/2 lbs. boneless pork loin center cut roast
  • 1 cup sodium-reduced chicken broth
  • 1/2 cup dry white wine
  • 1 tbsp tomato paste


  1. Italian Marinade: Mix together oil, sage, rosemary, vinegar, lemon juice, oregano, fennel seeds, salt, pepper and chili flakes.
  2. Italian-Style Pork Roast: Fill a FoodSaver Container with the marinade and pork; connect the FoodSaver® Milti-Use Handheld Vacuum Sealer, turn the valve to the marinate setting, and press the Marinate button. Allow the sealer to run a 12-minute cycle to infuse pork with marinade.
  3. Preheat oven to 400 degrees F. Remove pork from marinade; discard marinade. Place pork in small roasting pan fitted with rack. Roast for 60 to 75 minutes or until meat thermometer inserted in center registers 160 degrees F. Tent loosely with foil and let stand for 10 minutes.
  4. Heat roasting pan on stovetop over medium heat. Using wooden spoon, stir in broth, wine, and tomato paste; bring to boil, stirring up any brown bits from bottom of pan. Cook, stirring often, for about 5 minutes or until reduced to 1 cup. Strain before serving.


  • This Italian marinade is tasty on pork, but it also works well with chicken and beef. Grill, roast, or braise, depending on the cut of meat used
  • If a pork loin center cut roast is not available, have your butcher tie 2 pork loins together (or do it yourself with kitchen twine)

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