Recipe Details

Boneless Pork Loin Roast with Herbed Pepper Rub

Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 pound pork loin roast, boneless

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

Cooking Directions

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 meat 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.

Serving Suggestions

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

Nutrition Information

Calories: 200 calories
Protein: 25 grams
Fat: 10 grams
Sodium: 115 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 4 grams
Carbohydrates: 1 grams
Fiber: 1 grams

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About the Cut: Loin Roast

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.


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About the 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.

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Tips and Tricks

Buying, Handling & Storage Tips

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.


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Butcher's Tips

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.


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excellent
by anonymous 10/01/2014
marinated first, just did the rub with herbs and spices I had laying around, cooked 4 pork loins at once. watch cooking time - much less for smaller loins.

Poolgirl
by anonymous 04/16/2014
Delicious !!! Followed recipe exactly except adjusted cooking time a little. Very tender

Greay Flavoring
by anonymous 04/06/2014
Used Montreal Steak Seasoning on it, was very good!

Herbed Pepper Rub
by anonymous 03/27/2014
This was a great recipe! Instead of using dried herbs I used fresh and added a little olive oil to the mix. It was hit at dinner with no leftovers!

Delicious and moist
by anonymous 02/18/2014
Super moist and so tasty!

Awful!
by anonymous 02/17/2014
I prepared this recipe for a special dinner with my family. The pork was so tough it was horrible. The rub was delicious and smelled wonderful. If only the pork would have tasted half as good as it smelled! So disappointing. Think the cooking temperature should have been higher than 350.

Wonderful roast
by anonymous 09/06/2013
I would make this again. Turned out perfect. I love the pepper on the edges!

Boneless Pork Loin Roast with Herbed Pepper Rub
by anonymous 03/09/2013
Perfect every time...great, easy recipe that never fails to impress

Loved it !!!
by anonymous 10/07/2012
 Cooked on my Big Green Egg with Hickory smoke. Wow what flavor

YUM!
by anonymous 08/23/2012
 This recipe has a spicy kick and the meat was nice and tender.

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

like
by jaimi 02/16/2011
 love this never ate it but looks good

good food
by julie 12/14/2010
 It is a perfect recipe for pork loin

Great Recipe
by Haith 11/16/2010
Easy and quick preparation. Great taste. I cook it often with wonderful comments from family and friends.

Boneless Pork
by Valencia 10/14/2010
  iLove this recipes

Needs modification
by Rich 06/19/2010
I am glad I read Lisa's comment and consequently cut the pepper in half. It was still plenty spicy, but delicious.

Fantastic
by Andrea 04/23/2010
My kids were turned off by the pepper around the edges, but my husband and I loved it. Once the rub was prepared and on the roast, it was a very low-maintenance dinner and I plan to make it again soon!

Simply Delicious
by Brenda Schurrer-Maro 03/09/2010
This is very simple to make and is delicious! Thanks!

bonless pork loin
by lisa 02/15/2010
great recipe too much pepper...reduce that ingredient and the flavor is awesome