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Simple Savory Pork Roast

"A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast."
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1 h 15 m servings 335 cals
Original recipe yields 6 servings


  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
  3. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 257
  1. 321 Ratings

Most helpful positive review

to avoid the dryness that can accompany a pork loin or tenderloin,try this.. put 2 long pieces of foil in the roasting pan in a cross shape.i made slits in the loin(ABOUT 3.5 LB LOIN) and put sl...

Most helpful critical review

This recipe was basically a good one, but I lowered the heat to 325 degrees and cooked for 1 hr. and 30 minutes in a glass baking dish. Baked uncovered for 15 min, and then covered with aluminum...

Most helpful
Most positive
Least positive

to avoid the dryness that can accompany a pork loin or tenderloin,try this.. put 2 long pieces of foil in the roasting pan in a cross shape.i made slits in the loin(ABOUT 3.5 LB LOIN) and put sl...

I just wanted to share a tip with all those reviewers who used dried herbs and were disappointed. To reconstitute dried herbs put the desired amount in a small, very small container with a few d...

What a wonderful combination of herbs and spices! I coated my pork with a smidge of olive oil before rubbing with spices,let the meat stand on the counter to bring down to room temperture before...

This is excellent, but then I might be just a little biased as I've been eating pork roast seasoned like this all my life. I did modify this, based on my own experience making and eating it. M...

To make this a complete meal, I doubled the ingredients as shown and then placed the roast into my slow cooker and added 1 cup apple cider on the bottom. I then added some baby carrots, slic...

I made this in the crockpot and like a previous reviewer, put some apple juice in the bottom of the pot. I put 1/2 cup apple juice, 1/2 cup veggie broth (I would have used all apple juice, but ...

Another simple, yet outstanding recipe. I had no fresh rosemary, so I simply crushed some dried leaves. I also cooked the roast longer than recommended in the recipe. Pork roast needs 20-25 m...

This pork roast had a great flavour. I made a rub out of the spices with 1 tbsp of vegetable oil. I didn't use fresh rosemary because I didn't have any, so I just used a smaller amount of drie...

Delic-i-ous-o!! I subbed in garlic granuals with dried parsley for the garlic salt..that would have been way too much for my palate. I also followed other suggestions and seared it in olive oi...