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Boneless Pork Loin Roast with Herbed Pepper Rub

Boneless Pork Loin Roast with Herbed Pepper Rub

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
National Pork Board

National Pork Board

Serve this as part of a casual New Year's Eve celebration buffet. Partner with black-eyed pea salsa, sweet potato casserole, green beans and cornbread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until the internal temperature on a thermometer reads 145 degrees F (63 degrees C). Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
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Reviews

CullinAiry
152

CullinAiry

5/25/2009

Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their teeth on it. But also you don't want to over-ground it to the point that the pepper becomes over-whelming, which with 3 tbs. of black pepper in this recipe its quite easy to accomplish (I upped servings to 12). Id recommend giving this recipe a dry-run before anything major. It has potential to be a very good home-made version of your "average" supermarket pork loin that comes with a pepper-herb coating, but mind your pepper.

Angie
100

Angie

8/25/2009

Amazing! I halved the pepper like othes suggested. I placed it on a bed of onions and cooked for around and hour and 10 min for my 1.6 lb pork loin. I sprinkled the extra spices on the onions. I cut it about 3/4 of the way thru cooking to let some of the juices out. The carmelized onions were amazing and the pork had great flavor!

RebeccaRae
87

RebeccaRae

6/11/2009

My family thought it was excellent. But we do like pepper a lot. I also put quartered potatoes and onions along side the pork to serve as a side dish which worked out well.

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