Tender Roast Loin Of Pork

"Last Sunday I had guests coming for an early dinner. I had to be gone for a few hours, so I popped this in the oven before I left. It was SO tender and juicy!! I'll make it like this all the time now. I think it would work well in a crockpot too, if you cut the roast in large pieces before browning."
photo by Antifreesz photo by Antifreesz
photo by Antifreesz
photo by Anonymous photo by Anonymous
photo by Rob-ster photo by Rob-ster
Ready In:
5hrs 10mins


  • 3 -4 lbs pork loin roast
  • salt and pepper
  • 1 teaspoon crushed rosemary
  • 4 teaspoons oil (or better yet, bacon grease)
  • 5 cups water


  • Rub roast with salt and pepper.
  • Sprinkle with rosemary.
  • Heat oil in heavy skillet (oven proof).
  • Brown roast on all sides.
  • Add water.
  • Cover tightly with foil.
  • Bake at 325* for 4-5 hours.

Questions & Replies

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  1. Made this the other night and it was delicious! I used a 2 and a half pound roast and about 3 cups of water Very simple to make. Thanks!
  2. Absolutely delicious. 3 1/2 lb. roast, 5 cups of water, and it cooked in about 3 - 3.5 hours.
  3. I used this recipe today and put it in the oven early this morning and when we got home from church it was perfect. All of our guests just couldn't get enough of it. My pork loin was over six pounds and 5 cups of water was plenty. I could hardly keep it from falling apart to serve it on a plate. This was so easy and absolutely scrumptious!! Bon appetite.
  4. At first I thought this was nothing really special, then when cold and sliced days later I found to be moist, flaverful change my mind!!! Good and easy one to keep on file!!!!
  5. Who knew. This recipe turned a bargain loin roast into a really special treat. I seasoned as written adding just a light sprinkling of garlic powder. Was a little over 2.5lbs, I used about 2-1/2 cups water. And it was done in just at 2 hours. I did cook it in a small 3Qt. dutch oven. It turned out soooo good. Reduced the water/juices and thickened with corn starch. Served with baked sweet potatoes and salad. TY so much for posting this recipe. Can't belive it took me so long to find it!


  1. Used the grease of 1 strip of bacon, 2 teaspoons good olive oil, dried Rosemary crushed, fresh cracked black pepper, and Celtic Sea Gray salt. I love gray salt because it gives a deep salted flavor without the too salty taste of table salt then then roasted it in my clay baker. I will put carrots and potatoes in it later during the long roasting time. Smells wonderful. 4 cups of water seems like a lot but following recipe.
    • Review photo by Anonymous
  2. this came out perfect and fall apart tender after four hours. i used bbq seasoning instead of the rosemary and it was delicious.
  3. This was very good! I never knew just how easy making a pork roast could be. I was very pleased with the results, especially for my first go at it. Took the advice of other reviewers and used chicken stock instead of water. Leftovers were used for pulled pork sandwiches. I'll be sure to make this one again, thanks for sharing!
  4. I made this as directed except that I browned it and threw it in my crock pot, and I used chicken broth instead of water. I also made gravy from the drippings...yum! I've made several other dishes from the leftovers too. Many thanks MizzNezz!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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