Recipe by CARLOSA
"Succulent pork roast with savory seasonings. Serve with creamy garlic mashed potatoes and sweet honeyed carrots!"
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pork loin roast
1 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
1 1/2 teaspoons
This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork favorites! Made no changes other than to put the seasonings on the meat and wrapped the meat in plastic wrap for a few hours
(I do that with a lot of my roasts if I have time so that
the flavor seeps in). I also put slits into the roast and inserted slivers of garlic in the slits (which I always do
with pork roasts - my preference). I decided to follow
Vini's cooking directions exactly and my 3 lb. pork
roast was cooked PERFECTLY!!! Just slightly pink - as
it should be!! Soooooo moist. Also decided to make
the gravy as Vini suggested rather than doing it my
way which is work intensive and sometimes can be a
disaster if you are cooking other things at the same
time. Vini's gravy was EXCELLENT - Novice chefs will
love his recipe for gravy - you can't go wrong! Since it
was Columbus Day and everyone had to work except
for me I made this roast and all the trimmings -
mashed potatoes, sweet potatoes, Stove Top Pork
Stuffing, Asian style green beans, the last of the
summer tomatoes, and apple sauce. Well we feasted that night - and just like Thanksgiving - we enjoyed the leftovers the next night since the meat remained so moist! Thanks Vini!
i bought a pork shoulder butt roast (yeah i know that sounds like an oxymoron or whatever) at the grocery store and was just looking for some simple seasoning recipe that i could do quickly with stuff i had. i looked at this and 'herb roasted pork loin and potatoes'. i put the sage in a bowl and smelled it and it just smelled like thanksgiving stuffing, so i added onion powder, garlic powder, sea salt and fresh ground black pepper until the seasonings smelled good, then i rubbed it all over the meat and cooked it at 350 for 30 mins per pound. when it was done i immediatly wrapped it tightly in foil and placed it on a dish in the microwave while i finished everything else. *****the tip i have for the gravy is to mix the water and cornstarch in a salad dressing shaker then add to the drippings, that way your gravy has no lumps!!!***** i served this with homemade mashed potatoes and sliced up apples into a frying pan with some butter, brown sugar and lemon juice (i read that on the other recipes suggestions) oh with some dinner rolls and a salad this was one of the best meals ever! i will use a pork tenderloin next time but oh my god! this is now a family favorite!!!
Vini, I don't know how you came up with this recipe... but we think it is most definitly 5 star. I had a 3.25 # roast and checked at 90 minutes, and it was to right temperature. We are cutting carbs so I left out the cornstarch and went for some more flavoring for a "gravy". I added some broth and some red wine vinegar and boiled it a few minutes with the left over juices and added water. I served by slicing (very important to let it "rest" for about 10 minutes before slicing) into 1/2 thick slices and pouring the thin sauce over and letting it set in the juices covered in a warm oven while I made side dishes. Wow! moist and great flavor. Thank you, for probably the best recipe I have tried(And I have tried QUITE a few) on this website.
We thought this was excellent. I was running late and didn't make the gravy, but it was delicious without. I will definitely make this again (next time with the gravy). I also added some potatoes to the pan to roast along with the pork.
Probably the best pork loin recipe I have ever tried. My family claims that there isn't a restaurant anywhere that could make it taste better!
One of the best pork loins I've made. Save yourself an "outside" piece. The spices form a delicious crust which counterpoints the meat and is just fabulous. I followed the roasting instructions to the "T." My four pound roast finished in almost exactly two hours and the inside meat temperature was 160. The meat was a little pink on the inside, which I fixed with a brief stop in the micro. The gravy was simply tremendous--like I knew exactly what I was doing (I didn't have a clue). I served this with Roasted Garlic Mashed Potatoes, available on this website, Bavarian sauerkraut, garlic bread sticks, and tossed salad with homemade blue cheese dressing. You bet I deserve a medal!
Extremely,extermely salty.Besides that very good.Will try again with less salt.
Too salty. Next time I will cut back on the salt and the cornstarch. The gravy needed something....maybe some garlic powder? Good recipe with some minor adjustments.
* Percent Daily Values are based on a 2,000 calorie diet.
Vini's Pork Roast
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 265
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