ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Pork Roast

Prep time 26 mins
Total time 1 hr, 6 mins
Yield Makes 8 servings
We loved this roast with gravy. We used Knorr Classic Brown Gravy Mix prepared according to package directions.

Ingredients

  • 1 (4- to 5-lb.) untrimmed pork loin roast
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • Kitchen string
  • 5 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary

How to Make It

  1. Preheat oven to 425°. Sprinkle pork with salt and pepper. Tie pork with kitchen string, securing at 2-inch intervals.

  2. Cook pork, fat side down, in 3 Tbsp. hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place, fat side up, on a wire rack in an aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch-deep) cuts in pork.

  3. Stir together sage, next 3 ingredients, and remaining 2 Tbsp. oil. Stuff herb mixture into slits in pork.

  4. Bake at 425° for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 150°. Let stand 10 minutes before serving.