Roasted Pork Loin Recipe

4 4 5
Roasted Pork Loin Recipe
Roasted Pork Loin Recipe photo by Taste of Home
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Roasted Pork Loin Recipe

Read Reviews
4 4 5
Publisher Photo
This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing

Ingredients

  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 3 tablespoons butter
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 boneless whole pork loin roast (4 to 5 pounds)

Directions

In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reaches 160°-170°. Let stand for 10 minutes before slicing. Yield: 12-15 servings.
Originally published as Roasted Pork Loin in Taste of Home October/November 2000, p39

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  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 3 tablespoons butter
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 boneless whole pork loin roast (4 to 5 pounds)
  1. In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reaches 160°-170°. Let stand for 10 minutes before slicing. Yield: 12-15 servings.
Originally published as Roasted Pork Loin in Taste of Home October/November 2000, p39

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Reviews forRoasted Pork Loin

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2124arizona User ID: 845443 268527
Reviewed Jun. 26, 2017

"This roast turned out flavorful and trnder!! Will fix again!! Yummy!!"

MY REVIEW
WendyZettler User ID: 6123997 33433
Reviewed Feb. 16, 2014

"I add a can of diced tomatoes to this recipe and it is great!"

MY REVIEW
S Andersen User ID: 5947526 32316
Reviewed Apr. 23, 2011 Edited Sep. 1, 2014

"Excellent flavor! I would recommend covering with foil and cooking slowly...yummy!!!"

MY REVIEW
cherrylady User ID: 1073547 28696
Reviewed Sep. 28, 2009

"The roast appeared to be drying out, so I put foil over it for the last hour. Moist and delicious!"

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