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Pork Roast with Herb Rub

 Pork Roast with Herb Rub
"A combination of dry herbs gives pork an out-of this-world flavor!" exclaims Carolyn Pope of Mason City, Iowa. "This wonderful, moist roast is a family favorite—and it makes great company fare too."
12 ServingsPrep: 5 min. + chilling Bake: 1-1/4 hours + standing


  • 2 tablespoons sugar
  • 2 teaspoons dried marjoram
  • 2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 boneless pork loin roast (4 pounds)


  • Mix the first seven ingredients; rub over roast. Refrigerate at least
  • 4 hours.
  • Preheat oven to 350°. Place roast on a rack in a shallow roasting
  • pan, fat side up. Roast 1-1/4 to 1-3/4 hours or until a thermometer
  • reads 145°.
  • Remove roast from oven; tent with foil. Let stand 15 minutes before
  • slicing. Yield: 12 servings.
Nutritional Facts: 4 ounces cooked pork equals 198 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 240 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks

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Pork Roast with Herb Rub (continued)

Wine (continued)
Pinot Noir 2012 CA
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