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. &mdash;Edie DeSpain, Logan, Utah

Savory Pork Roast

garlic clove,

marjoram

salt

sage

pork loin roast (4 pounds)

29g protein. <B><b>Diabetic Exchanges</b>: </B> 4 lean meat.

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

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.

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.

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.

This was tasty and very easy. It wasn't blow your mind different so I gave it 4 stars! But very good...after rubbing on the herb mixture I put it in the fridge for 2 hours, and it made the flavour more intense. Filled the house with a very nice smell while baking, not overwhelming!!! Would definitely make this again because it is very versatile and would go with any side dishes.

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

DH asked me to repeat this one, so it is now my "go to" pork roast recipe. I use a pork shoulder roast and cook it in the slow cooker; it always turns out delicious!

If you follow the cooking instruction and bake till it reaches 160 degrees and let rest ( should then rise to about 165 degrees) you are sure to have a non moist piece of pork.  The Gov't. revised this measurement in 2006 to 140 degrees and rest to 145 degrees.  Since this recipe first appeared in 2002, they get a pass.

My husband and I loved this I changed out the salt for seasoning salt and it was really good!

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

We love this recipe.  What a great tasting roast pork.  Had with baked potatoes and a vegetable.  Definitely recommend.5/11/15 - Just an update.  Tried this recipe again after a very long time and it still wows me as to how good it really is.  To sunnysum, if you come back to check, my roast did NOT have enough drippings for gravy but I had just made my own.  Also, my roast was NOT dry as I used a meat thermometer and it was perfect at the pork stage.

This made the house smell so comfy cozy! It turned out very moist and had an incredible flavor. I paired it with the golden corn casserole from TOH and the red cabbage slaw.

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 made this for New Years Day.  I added an extra step, I made a few holes in the roast and cut up some garlic and put it inside the holes.  I do this for any roast I make, it just makes the meat more tender. Aside from that, I followed the reccipe to the T. This was the best pork roast I have ever made. Full of flavor. Everyone loved it and it was so easy.

This says Savory pork with sweet potatoes.  Where is the recipe for the sweet potatoes?  They make you click on a rating in order to make a comment.  If they don't want people to take away from the recipe, they should let you submit a comment without clicking the stars.

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.

This rub is so tasty! We are not  huge pork fans, but this made it so great!

I used the rub on a pork loin roast.  So simple, so easy and so company good.

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.

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!

I added a 1/2 tsp. dill to the seasonings and then mixed it all with a few tablespoons of olive oil before rubbing it on the roast.  Served it with pumpkin rice.  Delish!

Fantastic dinner!  My family will ask for this over and over again!

Very tasty - the seasoning was subtle and make a nice coating for the roast. I used 1/2 tsp of garlic powder rather than a clove.

I used it as is and it was great have used this at least 4 times

https://videodam.tmbi.com/wp-content/uploads/2021/02/SavoryPorkRoast_DIYD_18850_020121_H.mp4

Check out this video for how to make Savory Pork Roast

savory pork roast

Prep Time: 5 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 25 minutes

Servings: 12

Cost: $1.16 /serving

Author : Taste of Home

Ingredients

Instructions

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