Boneless Pork Loin Roast Recipe w/Herb Pepper Rub

Meal Ideas

Party with Pork

Prep Time: 5 minutes
Cook Time: 1 hour

1 3 pound boneless pork loin roast

Herbed Pepper Rub:

2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

Serves 6-8, with leftovers.

Nutritional values for 12 servings.

Serve this as part of a casual New Year's Eve celebration buffet. Partner with Black-eyed Pea Salsa, Sweet Potato Casserole, green beans and Cornbread.

Calories: 131 calories
Protein: 22 grams
Fat: 5 grams
Sodium: 97 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Fiber: 1 grams

Random Safety Tip:

Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.

Ratings

See Reviews (18)

great
by anonymous 04/27/2012

yum

pork loin.
by anonymous 04/26/2012

It's the best pork loin I have ever had.

Simple and quick
by anonymous 03/13/2012

This was simple to prepare, quick, and tasty.

Loved It!
by anonymous 02/23/2012

I made 4 pound roast and it came out perfect. Tender at the new temperature of 145 degrees internal temperature. The seasoning was great too. Made great slices for sandwiches the next day.

Yum!
by anonymous 02/07/2012

My family loves this dish. It's great because the herbs are all in the pantry anyway, too!

the ingredients are great.
by anonymous 10/09/2011

There missing a few, I would marinate the meat over night!

Pork Loin
by Mike 09/11/2011

I pierce the fat side in 6-8 spots and insert thinly sliced garlic cloves and cook in Weber Kettle. Mmmm

EXCELLENT
by Teri 08/30/2011

Boneless Pork Loin Roast with Herbed Pepper Rub
by Robin 06/11/2011

I am excited to try this recipe.

BONELESS PORK LOIN
by TWAYNA 03/28/2011

VREY GOOD

Buying/Handling/Storing Tip:

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

More Butcher Tips

About the Cut

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

Learn About the Pork Cuts

Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method