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Herb-Rubbed Pork Roast Recipe

Herb-Rubbed Pork Roast Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing YIELD:12 servings

Ingredients

  • 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)

Directions

  • 1. In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray.
  • 2. 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.

Nutritional Facts

4 ounce-weight: 190 calories, 7g fat (3g saturated fat), 75mg cholesterol, 524mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 29g protein Diabetic Exchanges: 4 lean meat.

Reviews for Herb-Rubbed Pork Roast

Sort By :
MY REVIEW
karenvhanakahi
Reviewed Jun. 16, 2013

"I only gave it 4 stars because I did'nt have sage. I grow my own herbs and the rain we have had lately was too much for the poor little guys. Next time it will get 5 stars"

MY REVIEW
nesta85way
Reviewed Apr. 15, 2013

"I use this on pork chops, not a roast, and I sprinkle it on top rather than rub it in, and because I use it on individual chops, it cooks much faster, but this recipe has become one of our frequently used stand-by recipes, because we all love it."

MY REVIEW
turnoutjim
Reviewed Mar. 17, 2013

"I used the seasons on pork rib meat....scrumptious!"

MY REVIEW
Helem
Reviewed Jan. 16, 2013

"Best flavor ever!"

MY REVIEW
mel7445
Reviewed Feb. 5, 2009

"This recipe is excellent! Everyone in my extended family enjoyed this addition to our holiday meal."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.