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Savory Pork Loin Roast

 Savory Pork Loin Roast
This recipe is one of my family's favorite. The pork always tender and fragrant.—DeEtta Rasmussen, Fort Madison, Iowa
8 ServingsPrep: 15 min. Bake: 70 min. + standing


  • 1/4 cup reduced-sodium soy sauce
  • 6 garlic cloves, minced
  • 1 tablespoon each minced fresh basil, rosemary and sage
  • 1 tablespoon ground mustard
  • 1 whole pork loin roast (3-1/2 pounds), trimmed
  • 1 cup water
  • 8 green onions, chopped
  • 2 tablespoons butter
  • 1/4 cup brown gravy mix
  • 2-1/2 cups beef broth
  • 1-1/4 cups sour cream
  • 2 tablespoons prepared horseradish


  • Preheat oven to 350°. In a small bowl, combine soy sauce, garlic,
  • herbs and mustard; rub over roast. Place on a rack in a shallow
  • roasting pan. Pour water into the pan.
  • Bake, uncovered, 70-90 minutes or until meat reaches desired doneness
  • (for medium-rare, a thermometer should read 145°; medium,
  • 160°). Let stand 15 minutes before slicing.
  • Meanwhile, in a large saucepan, saute onions in butter until tender.
  • Combine gravy mix and broth until smooth; stir into pan. Bring to a
  • boil. Reduce heat; cook and stir until thickened. Stir in sour cream
  • and horseradish; heat through (do not boil). Serve with pork. Yield:

2 of 2

Savory Pork Loin Roast (continued)

Directions (continued)

  • 8 servings (2 cups sauce).
Nutritional Facts: 6 ounces cooked pork with 1/4 cup sauce equals 386 calories, 19 g fat (9 g saturated fat), 131 mg cholesterol, 1,127 mg sodium, 6 g carbohydrate, 1 g fiber, 43 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.