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Roasted Pork Loin

This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey
  • Total Time
    Prep: 25 min. Bake: 2 hours + standing
  • Makes
    12-15 servings


  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 3 tablespoons butter
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 boneless whole pork loin roast (4 to 5 pounds)


  • In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reaches 160°-170°. Let stand for 10 minutes before slicing.

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Average Rating:
  • 2124arizona
    Jun 26, 2017

    This roast turned out flavorful and trnder!! Will fix again!! Yummy!!

  • WendyZettler
    Feb 16, 2014

    I add a can of diced tomatoes to this recipe and it is great!

  • jlfeak
    May 16, 2013

    No comment left

  • staceylyn
    Sep 2, 2012

    No comment left

  • S Andersen
    Apr 23, 2011

    Excellent flavor! I would recommend covering with foil and cooking slowly...yummy!!!

  • cherrylady
    Sep 28, 2009

    The roast appeared to be drying out, so I put foil over it for the last hour. Moist and delicious!

  • cjluedtke
    Apr 1, 2007

    No comment left