Show Subscription Form




Roasted Pork Loin Recipe
Roasted Pork Loin Recipe photo by Taste of Home

Roasted Pork Loin Recipe

Publisher Photo
This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey
TOTAL TIME: Prep: 25 min. Bake: 2 hours + standing
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 2 hours + standing
MAKES: 12-15 servings

Ingredients

  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 3 tablespoons butter
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 boneless whole pork loin roast (4 to 5 pounds)

Directions

  1. In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reaches 160°-170°. Let stand for 10 minutes before slicing. Yield: 12-15 servings.
Originally published as Roasted Pork Loin in Taste of Home October/November 2000, p39

Reviews for Roasted Pork Loin

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 16, 2014

I add a can of diced tomatoes to this recipe and it is great!

MY REVIEW
Reviewed Apr. 23, 2011 Edited Sep. 1, 2014

Excellent flavor! I would recommend covering with foil and cooking slowly...yummy!!!

MY REVIEW
Reviewed Sep. 28, 2009

The roast appeared to be drying out, so I put foil over it for the last hour. Moist and delicious!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT