Savory Pork Roast
- 1 garlic clove, minced
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 1 boneless whole pork loin roast (4 pounds)
- 1. Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan.
- 2. Bake, uncovered, at 350° for 80 minutes or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing.
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.
Jan 5, 2019Excellent! 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.
May 31, 2018
I was surprised at how tender this pork came out. Flavor was terrific as well
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.
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.
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!!
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.
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.
Dec 31, 2014
Are there enough drippings to make gravy? If so, has anyone made gravy from the drippings?
Dec 20, 2014
It's the best I ever had.
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!