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Baked Herb Pork Roast

 Baked Herb Pork Roast
I received this recipe when we moved to Oklahoma. A going-away party was held for us, and the guests were asked to bring their favorite recipe as a remembrance. The special friend who brought this one has since died, and every time I make it, a flood of wonderful memories fills my heart.
6-8 ServingsPrep: 20 min. + marinating Bake: 1-1/2 hours + standing


  • 1 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried basil
  • 1 teaspoon minced chives
  • 1 teaspoon ground sage
  • 1 teaspoon pepper
  • 1 boneless pork loin roast (3-1/2 to 4 pounds)
  • 1 tablespoon all-purpose flour
  • 1 large oven roasting bag


  • In a large resealable plastic bag, combine the first eight
  • ingredients. Add roast; seal bag and turn to coat. Refrigerate
  • overnight, turning occasionally.
  • Place flour in oven bag; shake to coat. Place oven bag in a 13-in. x
  • 9-in. baking pan. Drain pork, discarding marinade; add pork to oven
  • bag. Cut six 1/2-in. slits in top of bag; close bag with tie
  • provided.
  • Bake at 350° for 1-1/2 to 1-3/4 hours or until a meat thermometer
  • reads 160°. Let stand for 15 minutes before slicing. Yield: 6-8
  • servings.

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Baked Herb Pork Roast (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer