A flavorful herb rub seasons this moist pork roast that’s perfect for special meals. I also like to use the rub on pork chops or pork steak for timely yet tasty suppers. –Joyce Dubois of Wolsey, South Dakota
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon dill weed
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 1 boneless rolled pork loin roast (4 pounds)
- In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray.
- Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Herb-Rubbed Pork Roast in Light & Tasty December/January 2007, p15
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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