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Herb-Rubbed Pork Loin

 Herb-Rubbed Pork Loin
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
12 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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.
Nutritional Facts: 4 ounces cooked pork equals 198 calories, 8 g fat (3 g saturated fat), 75 mg cholesterol, 240 mg sodium, trace carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.