Onion-Topped Herbed Pork Roast Recipe

4.5 11 11
Onion-Topped Herbed Pork Roast Recipe
Onion-Topped Herbed Pork Roast Recipe photo by Taste of Home
Publisher Photo

Onion-Topped Herbed Pork Roast Recipe

Read Reviews
4.5 11 11
Publisher Photo
The herb rub and sliced onion add loads of flavor to this pork roast. I like to serve it with a side of parslied potatoes and a green salad for a well-rounded dinner. — Shelia Letchworth, Versailles, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours + standing

Ingredients

  • 1 boneless pork loin roast (4 pounds)
  • 1 cup water
  • 1/4 cup butter, softened
  • 2 tablespoons rubbed sage
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 small onion, thinly sliced
  • 1 teaspoon browning sauce, optional

Directions

Cut roast in half. Place pork and water in a 4-qt. slow cooker. Spread butter over meat. Combine the sage, parsley, pepper, garlic, oregano and salt; sprinkle over meat. Top with onion. Cover and cook on low for 8-10 hours or until meat is tender. If desired, thicken cooking juices. Stir in browning sauce if desired. Let meat stand 10 minutes before slicing. Yield: 12 servings.
Originally published as Herbed Pork Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p60

Nutritional Facts

4 ounce-weight: 227 calories, 11g fat (5g saturated fat), 85mg cholesterol, 171mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

  • 1 boneless pork loin roast (4 pounds)
  • 1 cup water
  • 1/4 cup butter, softened
  • 2 tablespoons rubbed sage
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 small onion, thinly sliced
  • 1 teaspoon browning sauce, optional
  1. Cut roast in half. Place pork and water in a 4-qt. slow cooker. Spread butter over meat. Combine the sage, parsley, pepper, garlic, oregano and salt; sprinkle over meat. Top with onion. Cover and cook on low for 8-10 hours or until meat is tender. If desired, thicken cooking juices. Stir in browning sauce if desired. Let meat stand 10 minutes before slicing. Yield: 12 servings.
Originally published as Herbed Pork Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p60

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Reviews forOnion-Topped Herbed Pork Roast

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Cyndy User ID: 9293260 268676
Reviewed Jun. 29, 2017

"Tender, flavorful, and delicious. Bonus: easy and house smelled great all day! The only change I made was using stock instead of water, which I always do."

MY REVIEW
Joe User ID: 8671493 267775
Reviewed Jun. 8, 2017

"I've got a question: The very first instruction you give is to "Cut roast in half" - is that vertically or horizontally? Perhaps if I knew why, I'd understand it. Please explain. My bet is that most people just ignored it."

MY REVIEW
[email protected] User ID: 1289836 231859
Reviewed Aug. 27, 2015

"This was okay, but nothing special to anyone in my family."

MY REVIEW
ryanswife User ID: 2152282 211024
Reviewed Mar. 28, 2014

"This was really moist and we really liked it. I would not put as much spices on the top though, it seemed too much and too strong."

MY REVIEW
luigimon User ID: 1692040 211023
Reviewed Jan. 22, 2014

"Wonderful flavor and so tender!"

MY REVIEW
szahradnik User ID: 6754187 171669
Reviewed Jan. 7, 2014

"The meat was extremely tender and moist however my husband said I need to cut the sage in half next time."

MY REVIEW
patruska User ID: 1702731 211022
Reviewed Jan. 3, 2014

"Enjoy slow cooker recipes like this one, makes my day easier, very tasty."

MY REVIEW
tonio999 User ID: 6623370 101039
Reviewed Jan. 3, 2014

"I use bone-in for better flavor. This is very rich-yum !"

MY REVIEW
RHergenroeder User ID: 6026311 167648
Reviewed Mar. 28, 2013

"Very flavorful!"

MY REVIEW
alzingone User ID: 5785132 183294
Reviewed Jun. 2, 2012

"I made this pork roast for Easter dinner this year. It came out so tender and juicy and everyone loved it!"

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