Name: Boneless Pork Loin Roast with Herbed Pepper Rub



Yield: Serves 6-8, with leftovers.

Comments: 5 minutes prep, 90 minutes cook.
11/2/2010 - I followed the directions on the meat package, and roasted the meat at 325ºF for 25 min/lb. The roast weighed 2.61 lbs so the total roasting time was about 66 minutes.
5/08/2011 - The roast weighed 2.42 lbs. I cooked it 20 min/lb at 350ºF; after 48 min I used the meat thermometer to find the internal temperature was 180ºF. I used the amount of spices for a 3 lb roast & cracked 2 tablespoons peppercorns with the motor&pestle; that might have been too much pepper.
11/28/2016 - I started with a 3-pound roast. I modified the seasonings by using 4 teaspoons of plain black pepper, just 1 teaspoon of rosemary, a full teaspoon of garlic & herb seasoning and, of course, no salt. The recipe gave about twice as much rub as I needed. I put a meat thermometer in the roast at the beginning and cooked it about 73 minutes before it reached 150ºF. I removed the roast from the oven, but the internal temperature did not go up to 160ºF, so I put it back in the oven again for about 10 minutes. I think the roast turned out well.
2/9/2020 - I purchased four pre-seasoned pork loin roasts. They were small: two of 18 oz and two of 22 oz. The directions were put two into a pan, 2 to 3 inches apart, cover them with aluminum foil, and bake at 375ºF for 30 minutes. Then, remove the foil and continue baking for 10 more minutes. At the end of the time, the internal temperature was supposed to be 145ºF, but I found it was considerably higher. They weren't too tough, so I guess it was okay.


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