Savory Pork Roast Recipe
- 1 garlic clove, minced
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 1 boneless whole pork loin roast (4 pounds)
- 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.
4 ounces cooked pork: 188 calories, 7g fat (3g saturated fat), 75mg cholesterol, 240mg sodium, trace carbohydrate (trace sugars, trace fiber), 29g protein Diabetic Exchanges:4 lean meat
Reviews for Savory Pork Roast
"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"
"Delicious! DH asked me to repeat this one, so it is now my "go to" pork roast recipe."
"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 husband and I loved this I changed out the salt for seasoning salt and it was really good!"
"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."
"I used the rub on a pork loin roast. So simple, so easy and so company good."
"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."
"Fantastic dinner! My family will ask for this over and over again!"
"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!"
"This rub is so tasty! We are not huge pork fans, but this made it so great!"
"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."
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.