Garlic & Herb Roasted Pork Loin

Have you ever purchased one of those vac packed flavored pork tenderloins at the grocery store?
Quite expensive for that wee tiny piece of tenderloin that is just barely enough to feed my family.
Well that is where my inspiration came from!
My youngest son and pickiest eater (next to his dad) absolutely loves those pork loins so in an attempt to save some moo-lah all the while making happy eaters, I thought I'd try to make a homemade version on a grander scale.
Here's what I came up with

Garlic & Herb Roasted Pork Loin

5 lb. pork loin
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup sherry cooking wine
1/4 cup red wine vinegar
1 tbsp. lemon juice
3 tbsp. worcestershire sauce
2 tbsp. dried parsley
1 tsp. dried basil
4 tsp. minced garlic
2 tsp. dry mustard

Line a 13X9 baking dish with aluminum foil that has been sprayed with cooking spray.
Cut about 8-10 slits in the pork loin.
Place pork loin in dish, fat side up.
In a mixing bowl, combine remaining ingredients and pour over the loin.
Cover with aluminum foil and refrigerate overnight.
Leave pork loin, covered with foil, in pan. Just poke a few vent holes in the foil.
Bake at 325 degrees for 3 hours and then uncover and continue baking for another hour.
*I always cook my meat well done so if this amount of time seems way too long for your liking then cook for less time. Just be sure to check the temperature of the meat for doneness.*
Remove from oven and let rest 5-10 minutes.
Slice with an electric knife and serve.

This large roast fed 7 people plus gave me enough left-overs to feed my family of 5 one more night. So if you aren't  feeding as many people just grab a smaller roast.
ENJOY!

The difference in the coloring is due to the fact that I cut the roast into two before removing it from the juices so the bottom half sucked up all that flavor goodness.