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Simple Savory Pork Roast

Simple Savory Pork Roast

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Marianne Campbell

Marianne Campbell

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

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Original recipe yields 6 servings

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Nutrition

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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Directions

  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).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KATHY
1229

KATHY

2/10/2004

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!!!!!!!

MOEKA95
907

MOEKA95

4/9/2007

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.

TRACYCOOK
609

TRACYCOOK

4/2/2006

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.

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