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What kind of herbs for pork loin roast ?

11 years ago

Am going to cook a pork loin roast and I would like to rub with some kind of herbs. Am thinking either sage or rosemary. What do you think?

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Comments (10)

FlamingO in AR
11 years ago
Either one, plus some garlic. You could also use a little olive oil and Dijon mustard!
morz8 - Washington Coast
11 years ago
I use thyme, garlic (plenty), maybe some rosemary. Sage doesn't blend with pork IMO....
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Elmer J Fudd
11 years ago
I agree with morz8. Rosemary and garlic is good. Even better is garlic and garlic - you can't possibly use too much. And S&P, of course.
tripletmom83
11 years ago
Agree. Fresh rosemary and garlic. Lots of garlic, but don't overdo the rosemary.
chisue
11 years ago
Red wine, salt and garlic. Don't overcook it; should still be a little pink inside. (Allow for the internal temp to continue to rise a bit more once it's out of the oven and 'resting'.) If you still have some cranberries around from Thanksgiving, they are nice with pork -- as is applesauce.
Georgysmom
11 years ago
My recipe calls for rosemary, sage, garlic, thyme, bay leaves, red pepper flakes and onions. So good. I've been watching for it to go on sale so I can make one. Also make home made apple sauce to go with it.
donna_loomis
11 years ago
I concur with most of the above posters. Rosemary is a given anytime I cook pork. And garlic.
bob_cville
11 years ago
I've never made a pork loin, but when I make a pork tenderloin I often use the following spice blend as a dry rub, and lightly sear the tenderloin before putting it in the oven.

Cuban Spice Rub:
1 paprika
2 ground red pepper
2 cumin
3 onion powder
3 garlic powder
2 black pepper
1 oregano (dried)
1 basil (dried)
2 parsley (dried)

I also commonly make a sauce to serve with the tenderloin as follow:

Ingredients:
1 jar Polaner All-Fruit Apricot preserves
4 oz apple sauce
1/2 cup medium-dry Madeira
1 medium onion chopped
2 tbsp butter

Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling.
monica_pa Grieves
11 years ago
I smear my boneless pork loin roast with garlic paste....not a thick coat, but nonetheless - all over.
Then thyme and rosemary,
If I have a red apple around...I skin and slice it(or them)...not on, but around the roast...mainly for the gravy.

Always gets raves.
pkramer60
11 years ago
I made a pork roast last night. Liberal dose of Lawry's season salt, pepper, then a good coating of Dijon and a shower of thyme. I placed all this on a bed of sliced onoins and apples. Added a good dash of cider and let it roast to 145 degrees. Let the pork rest and I turned the apple/onions into a puree with the stick blender. I added some of this to a gravy and we basically had a Christmas dinner.

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