1 cup soy sauce
2 tablespoons lemon juice
1 tablespoon garlic — finely chopped
1 tablespoon fresh chives — chopped*
2 teaspoons tarragon leaves
2 teaspoons basil leaves
1 teaspoon ground sage
1 teaspoon pepper
3 pounds boneless pork loin roast
*OR 1 teaspoon dried chives
In a small bowl, combine all marinade ingredients (all ingredients except roast).
Place pork in plastic bag or non-metal bowl. Pour marinade mixture over pork. Seal bag or cover bowl. Marinate 2 to 3 hours at room temperature or overnight in refrigerator, turning pork several times.
Heat oven to 325°.
Remove pork from marinade; reserve marinade. Place in shallow roasting pan. Insert meat thermometer into center of thickest part of meat being careful bulb does not rest on fat.
Roast at 325° for 2 to 3 hours or until meat thermometer reaches 170°, basting with marinade every 30 minutes. For ease in slicing, let stand 15 minutes to set juices.
May use up to a 4 pound roast for 12 servings.