30 Reviews

A flavorful roast that is very simple to make. Be sure to use a meat thermometer and pull your roast when you hit 160 degrees. Note that there is an error in the last step regarding gravy - it says to mix 1 T. flour in water, but then later refers to Cornstarch (rather than flour). Here's how my gravy worked - I skimmed the pan drippings and ended up with 1/2 cup drippings (de-fatted). I mixed 2 T. cornstarch and 1 cup beef broth , and stirred that into the simmering drippings. It thickened nicely and made a wonderful gravy.

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Cookin'Diva March 09, 2008

Thanks for posting this recipe. I made it tonight with a few changes and it was fantastic!!!! To reduce the fat, I rubbed the roast with salt, pepper and granulated garlic and browned it in the butter right in the roasting pan. I added the onions and set the roast on top then sprinkled with rosemary. Covered and baked as directed. When it was done, I removed the roast and tented it with foil while I made the gravy (in the roasting pan). I added 1T of flour and a handful of sliced mushrooms to the drippings and cooked to brown the flour. I added 1 c of beef broth and cooked until it was thick. DELICIOUS!!!!!

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MMinMI October 17, 2007

I used 1/2 the pepper, and about 1 1/2 T garlic. I cooked it about an hour and 10 minutes. The roast was moist and tender. I followed Cookin' Diva's advice about the gravy, and it turned out great. Yum. Thanks!

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toddlermom August 24, 2008

This was quite delicious. Hubby said it was overcooked at 160 degrees. I think I'll just go to 150 and a 10-15 minute rest on the counter after removing from the oven next time. The flavoring was simply divine, in my opinion, so I'll certainly be making this again.

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Cook In Southwest September 07, 2013

Very moist and tasty. Using for sandwiches today for lunch and sneaked a piece - still great the next day'! Thanks Harley! Made for Best of 2009 Tag Game.

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Buzymomof3 February 10, 2010

OMG what a treasure! I made this 2 weeks ago and my husband LOVED it. (He's thinks he's a food critic.) We've been married for over 20 years and he says this is the best pork rost I've ever made. Went to Sam's Club club today and the pork loan was $1.58 /lb. I'm splitting it into 3 roasts and seasoning the other 2 prior to freezing. Thanks for posting!!

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ninalaspo July 05, 2009

This was really great! I cooked my 2lb boneless pork loin for 1 hr and 20 mins. It was PERFECT! We served it with baked potaotes (threw them in the oven along with the roast!)and broccoli. A very easy Monday night dinner.

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ms.susan July 30, 2007

I used my cast iron skillet to sear the roast on the stove top and then baked it in the same skillet in the oven on top of onions and whole peeled garlic cloves. I made the gravy in the same cast iron skillet w/the onions & garlic while the roast rested and it was DELICIOUS! I had a 3 lb pork loin roast and I baked it for 1 hr, 20 min.

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Survivor Girl May 30, 2016

Very Good. I covered the roast for only half the cooking time so it didn't just steam even though I had browned it. Also cooked it to an internal temperature of about 148 degrees, removed it from the pan and onto a cutting board. Tented it with foil for about 5 minute

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JaniceRenee July 25, 2014

Loved it, loved it - even better the next day as leftovers, served with Barley Rice Pilaf (from this site). I used rosemary oil, which I also drizzled on some chunks of Yukon potatoes that I tucked in around the pork loin and onion. Did not find it dry or too herby at all -- the juice from the roast was great -- I found it didn't need to be thickened at all -- maybe because of the potatoes? In any event, very nice dish.

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CAFrogley March 04, 2013
Italian Roast Pork Loin