Dad's Boneless Pork Loin Roast photo by mike1020

Boneless Pork Loin Roast

Not hard to make, Excellent tasting.

"Very easy to make, Great for any occation, Make some stringbeans on the side and mix them with carrrots from the pan, and you have your whole meal right there!"

- mike1020

Cuisine: AmericanMain Ingredient: Boneless Pork Loin

(5, 1) 100% would make again (reviews)

17 people want to try | 35 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 2 hours, 30 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 10 Servings

Verified by horikor

6 lbs.Boneless Pork Loin

1/2 lb.Bacon Slices

3 lbs.Small Red Potatoes

1 1/2 lbs.Baby Carrots

1 largeOnion

1/4 cupOlive Oil

1 tbsp.Rosemary

2 tbsp.Chopped Parsley

1 tsp.Italian Seasoning

1 tsp.Salt

1 tsp.Pepper

1 LargePortabello Mushroom Cap

2 largeGarlic Cloves

Boneless Pork Loin Roast Preparation

Preheat oven to 350°.

Mix olive oil, rosemary, parsley, seasoning, salt, & Pepper in a small bowl. Spoon some rub on roast, using your hands, rub it into the roast covering it good.

Using a knife, pierce whole all around roast and then stuff garlic slices in wholes. Place bacon slices across roast and tie with kitchen string. Use a Roasting pan with a cover, place roast in center spread carrots around roast, then arrange potatoes around roast and cover with onion ring slices, and drizzle left over mix on top.

Cover roast, place in oven for approximately 1 hour. Take out roast and spread mushrooms and drop oven temp to 325°. Continue to cook covered for about 1 hour. Remove cover and return to oven. The roast is done when internal temperature is 160°, use a meat thermometer while cooking. Cook time depends on the size of roast.

Remove roast, potatoes, onions, and carrots from pan, using flour or cornstarch make gravy from all pan drippings.