Savory Pork Roast
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)
Reviews
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.
I was surprised at how tender this pork came out. Flavor was terrific as well
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.
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.
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!!
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.
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.
Are there enough drippings to make gravy? If so, has anyone made gravy from the drippings?
It's the best I ever had.
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!