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German Pork Roast

This tender roast is my husband's favorite meal. He even asks for it on his birthday!—Camie S. Hewitt, Redmond, Oregon
  • Total Time
    Prep: 20 min. Bake: 1-3/4 hours + standing
  • Makes
    8 servings


  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon each dried oregano, thyme and rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 4 medium potatoes, peeled and cut into wedges
  • 3 medium onions, cut into wedges
  • 1 medium yellow tomato, cut into wedges


  • In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan.
  • Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.
Nutrition Facts
1 each: 347 calories, 13g fat (4g saturated fat), 85mg cholesterol, 362mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 35g protein.

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  • Christine
    Mar 3, 2019

    This was amazing! So full of flavor. Hubs and kids approved too! I used a big half loin about 4-5 pounds and doubled the rub to make sure I had plenty to cover the pork loin completely. A little extra never hurt anyone! I skipped the tomato since I didn't have any. Instead, for the veggies, I used unpeeled quartered red potatoes, and peeled carrots that I cut up into chunks. The roast was finished before the vegetables. They needed about 30 minutes longer. So after the roast was done I pulled that out to rest and covered with foil. Leaving the veggies in the roasting pan, I melted butter on them and stirred it to coat. Then salt

  • savanna2
    Sep 30, 2010

    Camie, I almost got homesick. I have not made this recipe in a long time, but will make it this weekend. You got my Grandmothers Recipe down to one missing ingredient. A couple of Bayleaves. Now to authenticate this German meal even more, you have to have sweet/sour Red Cabbage with it. Guten Appetit (good appetite)

  • mshell95
    Jun 30, 2009

    This roast is delicious. Moist and juicy with lots of flavor it was a big hit with my husband and two young boys.