Regina's Pork Roast

Roasted pork loin
Jennifer Levy/Photodisc/Getty Images
  • 2 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 2 hrs
  • Yield: 8-10 servings
Ratings (15)

This super simple recipe for Regina's Pork Roast uses herbs to add wonderful flavor to a tender cut. 

The USDA decided a few years ago that pork can be cooked to an internal temperature of 145°F; it no longer has to be cooked to well done for food safety reasons. That means the meat will be juicier and more tender.

Serve this classic old-fashioned recipe with some mashed potatoes, some steamed vegetables such as asparagus or green beans, a fruit salad, and an apple pie for dessert.

What You'll Need

  • 1 (3-1/2 to 4 pound) boneless pork loin roast
  • 3 tablespoons olive oil
  • 1-1/2 teaspoons dried thyme leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

Place the roast in a shallow roasting pan. In a small bowl, combine the olive oil, thyme, marjoram, garlic, dry mustard, salt, and pepper, and mix to make a paste. Rub this mixture over the roast. Let the pork stand at room temperature for 30 minutes.

Preheat the oven to 450°F. Roast the pork for 20 minutes, then reduce the heat to 300°F without opening the oven door.

Roast the pork until the internal temperature registers 145°F, about 18-23 minutes per pound.

Let roast stand, covered, 5-10 minutes before carving.

You can also roast the pork at 350°F for 20-25 minutes per pound until the internal temperature registers 145°F. Cover the roast with aluminum foil and let stand for 10 minutes, then carve to serve.​

Nutritional Guidelines (per serving)
Calories 415
Total Fat 25 g
Saturated Fat 8 g
Unsaturated Fat 12 g
Cholesterol 138 mg
Sodium 98 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 43 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)