Simple Savory Pork Roast

Simple Savory Pork Roast

Marianne Campbell 0

"A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast."

Ingredients 1 h 15 m {{adjustedServings}} servings 335 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
  3. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).
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Reviews 209

  1. 262 Ratings


to avoid the dryness that can accompany a pork loin or tenderloin,try this.. put 2 long pieces of foil in the roasting pan in a cross shape.i made slits in the loin(ABOUT 3.5 LB LOIN) and put slices of elephant garlic in them.mince any extra garlic and sprinkle around meat. crush dried rosemary and sprinkle on the meat with thyme,majoram and black pepper.wrap the foil tightly at the top horizontaly first and then vertically to really seal it. bake at 350 for 2.5 to 3 hrs. all the juices are locked in!!!!!!!


I just wanted to share a tip with all those reviewers who used dried herbs and were disappointed. To reconstitute dried herbs put the desired amount in a small, very small container with a few drops of water. It should be barely enough to cover the herbs. Heat in the microwave for a few seconds, 10-20 maybe.Use the water in the recipe. It's a small amount but it will add flavor. That's it.


What a wonderful combination of herbs and spices! I coated my pork with a smidge of olive oil before rubbing with spices,let the meat stand on the counter to bring down to room temperture before cooking, and cooked in the rotisserie. It made a superb crunchy crust and just bursting with juices inside.I think it is very important to have a meat thermometer handy, as pork is horrible when too dry no matter what it is rubbed with! We cook ours until the internal temp. reaches about 150, take it out, let it sit, and the temp. rises a bit more, but not enough to dry it out.