Savory Pork Roast Recipe

5 20 29
Savory Pork Roast Recipe
Savory Pork Roast Recipe photo by Taste of Home
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Savory Pork Roast Recipe

Read Reviews
5 20 29
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 80 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 80 min. + standing

Ingredients

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

Directions

Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Yield: 9-12 servings (or 3-4 servings plus leftover).
Originally published as Savory Pork Roast in Quick Cooking September/October 2002, p62

Nutritional Facts

4 ounces cooked pork: 188 calories, 7g fat (3g saturated fat), 75mg cholesterol, 240mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

  • 1 garlic clove, minced
  • 2 teaspoons dried marjoram
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 boneless pork loin roast (4 pounds)
  1. Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Yield: 9-12 servings (or 3-4 servings plus leftover).
Originally published as Savory Pork Roast in Quick Cooking September/October 2002, p62

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Reviews forSavory Pork Roast

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pittysbad User ID: 5990088 264354
Reviewed Apr. 5, 2017

"we loved it!! only thing I did differently was added 1 T dried rosemary to other spices, and finished it in a crock pot because I had to leave the house before it was done. Delicious and with enough drippings to make gravy!!"

MY REVIEW
Wieners User ID: 1845812 243419
Reviewed Feb. 7, 2016 Edited Nov. 21, 2016

"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."

MY REVIEW
kimbarron User ID: 8131252 226449
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
sunnysum User ID: 7401946 216472
Reviewed Dec. 31, 2014

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

MY REVIEW
contese User ID: 5634020 215394
Reviewed Dec. 20, 2014

"It's the best I ever had."

MY REVIEW
NikNwo11 User ID: 8054203 53685
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
gacookiebaker User ID: 154505 115018
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
rebelwithoutaclue User ID: 4288906 58476
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
sallyg1921 User ID: 3576141 86087
Reviewed Aug. 8, 2014

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

MY REVIEW
saltybeefnstickyrice User ID: 6742123 113293
Reviewed Feb. 3, 2014 Edited Mar. 25, 2017

"DH asked me to repeat this one, so it is now my "go to" pork roast recipe. I use a pork shoulder roast and cook it in the slow cooker; it always turns out delicious!"

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