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Savory Pork Roast Recipe

Savory Pork Roast Recipe

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 YIELD:12 servings

Ingredients

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

Directions

  • 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.

Nutritional Facts

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

Reviews for Savory Pork Roast

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MY REVIEW
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."

MY REVIEW
Reviewed Dec. 31, 2014

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

MY REVIEW
Reviewed Dec. 20, 2014

"It's the best I ever had."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 8, 2014

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

MY REVIEW
Reviewed Feb. 3, 2014

"Delicious! DH asked me to repeat this one, so it is now my "go to" pork roast recipe."

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 19, 2012

"My husband and I loved this I changed out the salt for seasoning salt and it was really good!"

MY REVIEW
Reviewed Apr. 16, 2012

"This was tasty and very easy. It wasn't blow your mind different so I gave it 4 stars! But very good...after rubbing on the herb mixture I put it in the fridge for 2 hours, and it made the flavour more intense. Filled the house with a very nice smell while baking, not overwhelming!!! Would definitely make this again because it is very versatile and would go with any side dishes."

MY REVIEW
Reviewed Feb. 19, 2012

"I used the rub on a pork loin roast. So simple, so easy and so company good."

MY REVIEW
Reviewed Jan. 7, 2012

"I made this for New Years Day. I added an extra step, I made a few holes in the roast and cut up some garlic and put it inside the holes. I do this for any roast I make, it just makes the meat more tender. Aside from that, I followed the reccipe to the T. This was the best pork roast I have ever made. Full of flavor. Everyone loved it and it was so easy."

MY REVIEW
Reviewed Dec. 4, 2011

"Fantastic dinner! My family will ask for this over and over again!"

MY REVIEW
Reviewed Aug. 3, 2011

"I added a 1/2 tsp. dill to the seasonings and then mixed it all with a few tablespoons of olive oil before rubbing it on the roast. Served it with pumpkin rice. Delish!"

MY REVIEW
Reviewed May. 3, 2011

"This rub is so tasty! We are not huge pork fans, but this made it so great!"

MY REVIEW
Reviewed Feb. 15, 2011

"Very tasty - the seasoning was subtle and make a nice coating for the roast. I used 1/2 tsp of garlic powder rather than a clove."

MY REVIEW
Reviewed Oct. 16, 2010

"This made the house smell so comfy cozy! It turned out very moist and had an incredible flavor. I paired it with the golden corn casserole from TOH and the red cabbage slaw."

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Wine Pairings

Light-Bodied Red Wine

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