Recipe by National Pork Board
"This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook."
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boneless center-cut pork loin
garlic, peeled and crushed
minced fresh sage
minced fresh rosemary leaves
freshly ground black pepper
Fabulous pork dish! It was super easy and took little prep time. I made some modifications. First, I too didn't use fresh herbs as suggested by other folks. Instead of rosemary and sage specifically, I used dried oregano and Italian seasoning. I also added 1/2 lemon juice into the paste - it made the paste slightly watery but I think it added to the flavor and kept the pork loin moist. I also quartered about 6-7 red potatoes, salt-and-peppered them and drizzled with olive oil, and placed the potatoes around the pork loin to roast along. About 30 mins into roasting, I topped the pork and potatoes with slices of red onion and let the onion cook to a crisp. The whole ensemble was amazing! Try it - it is really easy. I served the roast pork with a tomato mozzarella salad with homemade vinegrette. We had plenty for leftovers too, so the next day we had it with a side of chicken and mushroom rice. Delicious!
I was not a fan of this recipe. My husband said it was good, but I'm not sure if he was just saying that to spare my feelings. I just thought it the flavor was too overpowering and it was a little too salty. Maybe I put the paste on a little too thick?
Different cuts of meat are so hard to judge in any recipe, I did use a pork loin roast but not one of those thin rolled pork tenderloin roasts. They do cook fast but my roast wasn’t anywhere near done and still red in the thickest part after the exact timing on this recipe. It was called a “premium pork loin roast” I think. I had fresh garlic, but did use dried spices and had to use vegatable oil because I was out of olive oil but after I got it cooked through, (and believe me I am not shy to eat pork that’s a little pink, but rare isn’t good) it was delicious. It was super easy. I made the paste and let it sit to marinate in the fridge for the afternoon. Just some philosophy; Seems to me that people don’t eat pork roast a whole lot. But they aren’t that relatively expensive per serving. They have some kind of reputation for being fussy and time consuming (and they’re not) and are a great treat to wow company like you slaved all day in the kitchen over a fancy, pricey piece of meat. In the end mine came out juicy, tender, and spiced just right to give it a real gourmet flavor infused in the meat. I had used another recipe in the past that I marinated overnight, but this one tops it and I will make this again. I think there’s something to that hot oven for a few minutes in the beginning and then turning it down to a lower temperature to finish cooking that really brings out the flavors in the paste rub.
This was the best Pork loin I've ever made...I only put in a pinch of salt and I thout it was perfect...I had to cook it for 60mins though on the 300' after the intial 15mins on 450' but everyone loved it..
This was a wonderful recipe and I didn't even use fresh spices. The flavor was amazing and even better the second day when my husband and I ate some in our hot "garlic-herb pork roast" sandwiches.
yum! I covered with foil and the result was tender and juicy with just enough seasoning! I did have to increase the cooking time quite a bit because I don't like any pink in my pork!
I did not mess with this recipe, except that I did not have sage on hand! What makes this so exceptional, is the fact that it is so moist and tender. Also I often rate for freezing. I sliced partions, and froze them. Pleased with the results!
This was amazing! It was the most tender and juciy pork roast I ever made. I used some extra garlic - which was great, but the house still smells like garlic. I used a pork loin roast, not a tenderloin so it does take more time to cook. I used a thermometer that I can keep in the roast and read it from the outside. I cooked it to 160 and it rose to 165 while resting, and it still turned out juciy and slightly pinkish. I also added a tsp of lemon juice to the paste as someone else had suggested and I used dried herbs from my garden. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic-Herb Roast Pork
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
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