Directions
In a large baking dish or bowl, whisk together the soy sauce, lemon juice, lemon zest, thyme, ginger, garlic, Erythritol, cayenne pepper, and a generous amount of black pepper.
Continue mixing until the Erythritol has fully dissolved.
Submerge the pork loin in the marinade, turning it several times to ensure it's completely coated.
Cover the dish tightly and refrigerate for at least 24 hours for maximum flavor infusion.
When you're ready to cook, preheat your oven to 400°F (200°C).
Remove the pork from the fridge.
Keep the loin and all the marinade in the baking dish and cover it with a lid or aluminum foil.
Bake in the preheated oven for approximately 1 hour, or until the internal temperature of the pork reaches at least 145°F (63°C) on a meat thermometer.
Carefully remove the dish from the oven.
Transfer the pork loin to a cutting board and tent it loosely with foil.
Let it rest for 10-15 minutes to allow the juices to redistribute.
Using a sharp carving knife, slice the pork loin to your desired thickness and serve immediately.
Don't discard the marinade!
After removing the cooked pork, pour the leftover marinade from the baking dish into a small saucepan.
Bring to a rolling boil for at least 3 minutes to ensure it's food-safe, then simmer to reduce it into a delicious pan sauce to drizzle over the sliced pork.
