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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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A combination of dry herbs gives pork an out-of this-world flavor! exclaims Carolyn Pope of Mason City, Iowa. This wonderful, moist roast is a family favoriteand it makes great company fare too. Ingredients:
2 tablespoons sugar |
2 teaspoons dried marjoram |
2 teaspoons rubbed sage |
1 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon ground mustard |
1/8 teaspoon pepper |
1 boneless whole pork loin roast (5 pounds) |
Directions:
1. Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight.
2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°.
3. Let stand for 15 minutes before slicing. Refrigerate or freeze remaining pork (may be frozen for up to 3 months). Yield: 12-14 servings.
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