Boneless Pork Loin Roast with Herbed Pepper Rub

Boneless Pork Loin Roast with Herbed Pepper Rub

55 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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 (55)

Rate This Recipe
CullinAiry
144

CullinAiry

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
98

Angie

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
81

RebeccaRae

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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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