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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.

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.


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
    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.

  • 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!

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