- 1 garlic clove, minced
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 1 boneless whole pork loin roast (4 pounds)
- Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan.
- Bake, uncovered, at 350° for 80 minutes or until a meat thermometer reads 145°. Let stand for 10-15 minutes before slicing. Yield: 12 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Savory Pork Roast
"we loved it!! only thing I did differently was added 1 T dried rosemary to other spices, and finished it in a crock pot because I had to leave the house before it was done. Delicious and with enough drippings to make gravy!!"
"I have made this a couple times and we really enjoy it. I also add olive oil to the spices as a previous reviewer had recommended. If you have any leftovers this is great, thinly sliced for cold sandwiches."
"I have made this several times. The only change I make is to add 1 tablespoon olive oil to the ingredients to make more of a paste. I have also put this on chicken breasts. They were also delicious."
"Are there enough drippings to make gravy? If so, has anyone made gravy from the drippings?"
"It's the best I ever had."
"Thanks to TOH's recipe-a-day emails, my husband and I THOROUGHLY enjoyed this last night!!!! I made it exactly as stated, and it turned out juicy and VERY flavorful. I was worried I didn't have enough when I was adding the rub to the meat - but when tasted, it was perfectly seasoned! I served it with Mashed Sweet Potatoes (with ginger and cinnamon maple syrup mixed in) and crescent rolls. A total hit and we're excited for leftovers tonight!"
"This says Savory pork with sweet potatoes. Where is the recipe for the sweet potatoes? They make you click on a rating in order to make a comment. If they don't want people to take away from the recipe, they should let you submit a comment without clicking the stars."
"If you follow the cooking instruction and bake till it reaches 160 degrees and let rest ( should then rise to about 165 degrees) you are sure to have a non moist piece of pork. The Gov't. revised this measurement in 2006 to 140 degrees and rest to 145 degrees. Since this recipe first appeared in 2002, they get a pass."
"I used it as is and it was great have used this at least 4 times"