A savory herb rub—and a mere 15 minutes prep time—turns plain pork loin into an easy, elegant entree.—Robin Schloesser, Chester, New Jersey
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 1 tablespoon olive oil
- 2 teaspoons each minced fresh marjoram, rosemary, sage and thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 boneless whole pork loin roast (4 pounds)
- 1 cup water
- In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan.
- Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Herb-Rubbed Pork Loin in Taste of Home Christmas Annual Annual 2010, p50
Reviews for Herb-Rubbed Pork Loin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 21, 2015
"My family really enjoyed this roast. I added two cloves of garlic when I chopped the herbs and think that it was just the right touch. It will be added to the rotation of favorites."