Herbed Pork Roast

"You will love this pork roast that is rubbed with a mixture of brown sugar, garlic and herbs."
 
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photo by Dawnab photo by Dawnab
photo by Dawnab
photo by Dawnab photo by Dawnab
Ready In:
1hr 40mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Combine all ingredients and rub over entire roast.
  • Place roast in a shallow roasting pan and place in a preheated 500° oven.
  • Immediately reduce heat to 350° and bake uncovered until meat thermometer reaches 160°.
  • Remove to a warm serving platter, cover with foil and let rest for 15 minutes before slicing.
  • Make gravy from pan drippings.

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Reviews

  1. AMAZING! My husband said it was the best pork he's ever had! I used the rub from this recipe and cooked it like #63828. It turned out phenomenal! My mother-in-law is crazy about pork loin, so we're going over there to cook it tonight! YUMMY!
     
  2. the rub was great and the smell of the herbs while cooking was nice.Played with amount of garlic cause you can never have enough garlic I added white wine to the drippings with a little cornstarch to thicken for a nice sauce
     
  3. Perfedtly delish! I cooked this per recipe, then left it in the oven at 200 till we were ready to eat (another 45 minutes), a 4 lb roast was done per directions in about 2.5 hours, we finished it with mashed taters and corn and it was wonerful.
     
  4. Brown sugar is a great rub for pork I have found and the addition of all the herbs made my roast mouthwatering good! My roast must have been too lean because it didn't produce drippings so no gravy which would have been better to serve the roast alongside the noodles I cooked.. I served with a Nero d'Avola and the two went well together.
     
  5. Good pork recipe. Was a little heavy on the thyme for my taste, so would decrease that and increase the garlic a bit next time. I had a thick pork loin, so butterflied it and it cooked in about 50 minutes. Served with homemade applesauce (#70097) and some twice baked potatoes. Thanks for posting Marie!
     
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RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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