Savory Pork Roast Recipe
Savory Pork Roast Recipe photo by Taste of Home
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Savory Pork Roast Recipe

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I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah
TOTAL TIME: Prep: 5 min. Bake: 80 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 5 min. Bake: 80 min. + standing
MAKES: 12 servings


  • 1 garlic clove, minced
  • 2 teaspoons dried marjoram
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 boneless whole pork loin roast (4 pounds)

Nutritional Facts

4 ounces cooked pork: 188 calories, 7g fat (3g saturated fat), 75mg cholesterol, 240mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.


  1. Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan.
  2. 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.
Originally published as Savory Pork Roast in Quick Cooking September/October 2002, p62

Light-Bodied Red Wine

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

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Wieners User ID: 1845812 243419
Reviewed Feb. 7, 2016 Edited Nov. 21, 2016

"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."

kimbarron User ID: 8131252 226449
Reviewed May. 17, 2015

"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."

sunnysum User ID: 7401946 216472
Reviewed Dec. 31, 2014

"Are there enough drippings to make gravy? If so, has anyone made gravy from the drippings?"

contese User ID: 5634020 215394
Reviewed Dec. 20, 2014

"It's the best I ever had."

NikNwo11 User ID: 8054203 53685
Reviewed Nov. 18, 2014

"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!"

gacookiebaker User ID: 154505 115018
Reviewed Nov. 17, 2014

"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."

rebelwithoutaclue User ID: 4288906 58476
Reviewed Nov. 17, 2014

"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."

sallyg1921 User ID: 3576141 86087
Reviewed Aug. 8, 2014

"I used it as is and it was great have used this at least 4 times"

saltybeefnstickyrice User ID: 6742123 113293
Reviewed Feb. 3, 2014 Edited Mar. 25, 2017

"DH asked me to repeat this one, so it is now my "go to" pork roast recipe. I use a pork shoulder roast and cook it in the slow cooker; it always turns out delicious!"

MUTTSY1 User ID: 6417165 115017
Reviewed Jun. 26, 2013 Edited May. 10, 2015

"We love this recipe. What a great tasting roast pork. Had with baked potatoes and a vegetable. Definitely recommend.

5/11/15 - Just an update. Tried this recipe again after a very long time and it still wows me as to how good it really is. To sunnysum, if you come back to check, my roast did NOT have enough drippings for gravy but I had just made my own. Also, my roast was NOT dry as I used a meat thermometer and it was perfect at the pork stage."

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