Boneless Pork Loin Roast with Herbed Pepper Rub

Boneless Pork Loin Roast with Herbed Pepper Rub

64

"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."
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Ingredients

1 h 5 m servings 156 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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 to 1-1/4 hours (18 to 20 minutes per pound), until the internal temperature on a thermometer reads 145 degrees F (63 degrees C). Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.

Footnotes

  • Makes 8 servings, with leftovers.

Reviews

64
  1. 77 Ratings

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Most helpful positive review

Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their tee...

Most helpful critical review

I dislike rosemary, so I didn't add it. And after reading some recipes here I cut back on the pepper. I still didn't really care for it. I think it was the Parmesan that turned me off. It ma...

Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their tee...

Amazing! I halved the pepper like othes suggested. I placed it on a bed of onions and cooked for around and hour and 10 min for my 1.6 lb pork loin. I sprinkled the extra spices on the onions. I...

My family thought it was excellent. But we do like pepper a lot. I also put quartered potatoes and onions along side the pork to serve as a side dish which worked out well.

I dislike rosemary, so I didn't add it. And after reading some recipes here I cut back on the pepper. I still didn't really care for it. I think it was the Parmesan that turned me off. It ma...

My husband loves anything peppered. Me, not so much. But with the blend of pepper and herbs this was amazing! Prepared it just as posted, but something was off with the timing. It took WAY l...

Delicious! Roast stays tender and the drippings can be used sparingly for a bit more flavor (the drippings are strong in flavor). I served with rosted red potatoes and greeen beans - yummy!

The other reviewers aren't kidding when they say it's a lot of pepper! I cut the amount in 1/2 and it was still a little much. I also had to roast it for longer than the time called for, but th...

My Family LOVED this!! I am VERY sensitive to any kind of spicy food so I thought it was a little too spicy. But is was very moist and Yummy!! Definitely something I WILL MAKE AGAIN!! :)

Well if you like pepper this is your recipe. It was tender and moist but I would cut the pepper in half. Just too strong for my liking.