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
This roast was super flavorful and moist; easy enough for a weeknight, yet special enough for company. The only change I made was substituting the marjoram with thyme. I served with Taste of Home ‘Fried Apples and Onions‘ which were the perfect complement to the roast.
This was so GOOD! I didn't change anything in the recipe except I followed advice of others here and added 1 TBSP olive oil to the seasonings to make it easier to rub on the loin. Great results! Another time, I tried doubling the seasonings and my olive oil (to 2 TBSP olive oil) on a 4 lb loin - - we loved it! So simple to make, you gotta try this recipe -Lori in WI
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.
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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.