Savory Pork Roast

Name: Savory Pork Roast
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 1 garlic clove, minced; 2 teaspoons dried marjoram; 1 teaspoon salt; 1 teaspoon rubbed sage; 1 boneless whole pork loin roast (4 pounds)

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

Ingredients

1 garlic clove, minced
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon rubbed sage
1 boneless whole 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° until a thermometer reads 145°, 80 minutes. Let stand for 10-15 minutes before slicing.

Nutrition 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.

Originally published as Savory Pork Roast in Quick Cooking September/October 2002

Reviews

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Average Rating:

Simplegardener

Jan 5, 2019

Excellent! I've always covered my roast with a lid for fear of it being to dry, but boy was I wrong. I've since changed some things as most cooks do, adding as we go along but this is a no fail roast the way it is written. Thanks for posting.
Angel182009

May 31, 2018

I was surprised at how tender this pork came out. Flavor was terrific as well
fhquilting

Mar 10, 2018

Wow, this is good! You can make a wonderful flavorful gravy by putting 1 large chopped onion in the bottom of the Crock-pot and 1/2 - 3/4 C apple juice. Place roast fat side up and cook on low for 8-9 hours to 185 degrees. Strain the juice and thicken the gravy with cornstarch.
browns19fan

Jan 4, 2018

I made this for New Year’s Day dinner and we loved it. I increased the rub ingredients by about 25 percent, added a bit of dried rosemary and olive oil, substituted garlic powder for the minced garlic, and baked a 5-pound bone-in center-cut pork loin roast as directed. Cooking the roast to the modern recommended temperature of 140 degrees and allowing it to rest for 15 minutes resulted in a juicy, delicious dinner.I was able to make some gravy from the drippings, and I added a jar of purchased pork gravy so that we can have open-faced sandwiches as leftovers.
pittysbad

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!!
Wieners

Feb 7, 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.
kimbarron

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.
sunnysum

Dec 31, 2014

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

Dec 20, 2014

It's the best I ever had.
NikNwo11

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!