Pork roast coated with a simple blend of rosemary, thyme, garlic, and olive oil, then oven-roasted. A timeless and aromatic centerpiece dish that’s perfect with potatoes or vegetables.
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 (5 pound) boneless pork loin roast
Directions
- Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight.
- Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 2-1/2 hours or until a meat thermometer reads 160
- -170 degrees. Let stand for 15 minutes before slicing. Refrigerate or freeze remaining pork (may be frozen for up to 3 months).