A simple pork roast recipe for succulent, boneless pork loin roast that melts in your mouth.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 1 ½ tablespoons fresh rosemary
- 2 teaspoons garlic salt
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 3 pounds boneless pork loin roast
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rosemary, garlic salt, thyme, and pepper in a large resealable plastic bag. Place pork loin in the bag, seal, and toss until thoroughly coated with spice mixture. Transfer to a medium baking dish.
- Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Reviews
We loved this recipe! I didn’t have fresh rosemary so I used a couple of teaspoons of dried but that is the only change I made. I made sure to check the internal temperature and took it out at around 140-150 degrees F. Let it set for 10 minutes and sliced. Very tender and delicious, so easy to make. It was definitely a hit!
This recipe is easy. The result is flavorful succulent pork. Ive made it several times with great success.
This recipe didn’t come out very juicy, but it was tender and delicious, and so easy to do that I will make it again.
Absolutely wonderful just the way it is.
Great recipe for a very economical piece of meat. Definitely use a thermometer and take the loin out at an internal temp of 145. Mine was a little smaller and when I checked it at 1 hour it was already at 165 – a little overcooked but very tender and not dry at all. I used the meat drippings and made gravy and served with rice. Thanks for the recipe!
I found this to be both simple and delicious. I followed someone’s advice in the comments and added a little chicken broth and some red onions. Also adjusted the seasoning using garlic powder instead of garlic salt and I took the amount for the garlic and split it with onion powder. Honestly the easiest recipe and the whole family loved it.
Made as is and everyone loved it. First time to try and will definitely do it again on another cut of pork. Thanks for sharing an easy and straightforward recipe.
Really Great! Will definitely make again!
Thanks for this simple, easy to make recipe! Mine came out great,. I substituted garlic salt for the real thing though.. minced up like 4 cloves of Christopher ranch garlic and smeared it on there before seasoning. Mmmmm.
easy and very good
Thank you for posting this recipie. This tender roast got rave reviews from my whole family. I followed others instructions to add a bit of water to the dry herbs to enhance their flavor and used fresh garlic. Amazing is all I can say.
I made this for dinner tonight and it was fantastic. I followed the recipe just as it was printed. My husband and son loved it. It’s definitely a keeper.
I used these ingredients and cooked it in my Instant Pot following the directions for pork roast. I think next time I might sear it first otherwise it was very good. I also used fresh herbs not dry.
I literally just followed the recipe. Had the ingredients. Rosemary from the garden. Mixed the rub in a mortar and pestle. Cooked it to the internal temp. The fat on the outside was nicely crisped and full of flavor. The jus was delicious drizzled over the pork. Served with hasselback potatoes.
Love this tasty recipe. Simple – minimal ingredients – no mess… AND IT IS TASTY! It’s a keeper for this ‘don’t like to cook much’ Grandma!
I’ve made this many times and it is always quickly eaten. I follow the recipe as is. Thank you for sharing!
Super easy to prepare as stated. Quick mid-week meal for the family.
I did not use the plastic bag, but marinated in the actual cooking pan (ceramic with glass lid). Added diced sweet potatoes and carrots around the sides with white wine vinegar, black cherry juice and water (about a 1 1/2 cups total), then coated the roast with minced garlic, sprinkled with pepper and salt, then drizzled with olive oil. Cooked 3lb roast for 1 hour 10 minutes, but checked after 45 minutes. It was perfectly cooked, very moist and delicious (butcher box.com meat). I will make this again, but will use red wine and water for the liquid instead.
It was good and tender but hard to cut since it wasn’t a solid piece of meat but a rolled one. I used a boneless pork loin that had a stringed netting on it. I prefer pork tenderloin, which is much easier for slicing that I’ll use the next time. The seasoning was simple but flavorful. (I used dried organic rosemary instead of fresh.) There were no drippings for gravy. Probably because all the juices were in the meat which is better anyway since it makes the meat more tender. I let it sit for 15 minutes before slicing.
This was super simple and delicious!
Tried this and it turned out very good. Was very simple and easy. Loved it.