Boneless Pork Loin Roast with Herbed Pepper Rub
Part of a casual New Year's Eve celebration buffet.
"By far, one of the best pork roasts I've ever tasted. Moist and tastey. Kept going back to the refrigerator to snack on leftovers. Had to cook it about 1/2 hour longer, however, to get it to the proper internal temperature." - clevelandretiredYield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pork
100% would make again (reviews)
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Notes Boneless Pork Loin Roast with Herbed Pepper Rub Preparation
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 1-1 1/4 hours (18-20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers.
Notes
Republished with Permission, National Pork Council
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Boneless Pork Loin Roast with Herbed Pepper Rub Reviews
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This recipe was so easy and the results were amazing! I doubled the recipe and roasted 2 Costco pork sirloins together for a delicious dinner and then had leftovers for sandwiches. Delicious
both ways
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My boyfriend is pretty picky about seasoning and he LOVED the rub on the meat. He wished there was more of it! Delicious recipe--and easily tweaked to personal taste.
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Had this for dinner tonight, very easy to make and it was delicious! I added some apple cider to the pan. Mine was 5 lbs and it took about 2 hrs and 20 min to reach the 'safe zone.' I will definitely make this again!
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Republished with Permission, National Pork Council
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By far, one of the best pork roasts I've ever tasted. Moist and tastey. Kept going back to the refrigerator to snack on leftovers. Had to cook it about 1/2 hour longer, however, to get it to the proper internal temperature.
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This was very easy to make and tasted great. Cooked my 2.75 pound tenderloin right around an hour and it came out very tasty. Plenty of leftovers too. We will be trying this one again!
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Republished with Permission, National Pork Council
[I posted this recipe.] |
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