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Herbed Pork Roast with Gravy Recipe
Herbed Pork Roast with Gravy Recipe photo by Taste of Home

Herbed Pork Roast with Gravy Recipe

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The herbs that top this roast add a flavor Father is sure to favor! Subscriber Jean Harris of Central Point, Oregon notes that it's her husband's favorite dish.
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES: 6-8 servings

Ingredients

  • 1/4 cup packed brown sugar
  • 1 tablespoon dried thyme
  • 1 teaspoon each garlic salt, pepper, rubbed sage and dried rosemary, crushed
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/4 cup all-purpose flour

Directions

  1. Combine brown sugar, herbs and seasonings; rub over entire roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 160°.
  2. Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. Yield: 6-8 servings.
Originally published as Herbed Pork Roast in Country Woman May/June 1995, p13

Light-Bodied Red Wine

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

Reviews for Herbed Pork Roast with Gravy

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 19, 2013

My family, who were never fans of pork roast, absolutely love this recipe. The brown sugar takes the taste of pork to a whole new level.

MY REVIEW
Reviewed Oct. 23, 2013

My husband went nuts for this. Added carrots and potatoes around the roast.

MY REVIEW
Reviewed Oct. 22, 2013

Great flavor.

MY REVIEW
Reviewed Jul. 21, 2013

Tender, moist, delicious seasoning. A great recipe. Thank you so much for sharing.

MY REVIEW
Reviewed Jul. 3, 2013

Wonderful recipe! Tastes great. I scored my roast a little so the seasoning would infuse a little more. Will definitely make again!

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