Boneless Pork Loin Roast - BigOven 188589
Boneless Pork Loin Roast

Boneless Pork Loin Roast

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Boneless Pork Loin Roast"

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Not hard to make, Excellent tasting.

"This was really easy and so good!! Prepared as posted, but I didn't use the mushrooms. Used fresh rosemary and parsley from the garden. We will definitely make this again. I like it and my husband LOVED it! Thanks for posting!"

- Sueski

Ingredients

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6 lbs. Boneless Pork Loin
1/2 lb. Bacon Slices
3 lbs. Small Red Potatoes
1 1/2 lbs. Baby Carrots
1 large Onion
1/4 cup Olive Oil
1 tbsp. Rosemary
2 tbsp. Chopped Parsley
1 tsp. Italian Seasoning
1 tsp. Salt
1 tsp. Pepper
1 Large Portabello Mushroom Cap
2 large Garlic Cloves

Original recipe makes 10 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by horikor

Dad's Boneless Pork Loin Roast photo by mike1020 mike1020

Calories Per Serving: 642 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was really easy and so good!! Prepared as posted, but I didn't use the mushrooms. Used fresh rosemary and parsley from the garden. We will definitely make this again. I like it and my husband LOVED it! Thanks for posting!
Sueski 1 year ago
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 3 years ago
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