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Pork Loin Roast

Pork Loin Roast

I know it’s not Sunday, but this is a Sunday kind of dish! Pork loin roasts have a tendency to be dry. Pork is a more delicate meat than one would think. Trust me, I’m from Iowa!

This rub helps keep the juices in and give some hearty flavor!

My thought is that “Sunday” dishes don’t need to be served to Sunday. With that thought, take a listen to “A Sunday Kind of Love” that can be any day of the week. It is sung by Etta James who has that distinctive and powerful voice!

Pork Tenderloin


  • ¼ teaspoon paprika
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon lemon pepper
  • ½ teaspoon basil
  • ¼ teaspoon paprika
  • ¼ teaspoon thyme leaf
  • ½ teaspoon dried rosemary, crumbled
  • ½ cup grated Parmesan cheese
  • 6-pound boneless pork loin roast


  1. Preheat oven 325°.
  2. Combine all the rub ingredients. Sprinkle evenly over the bottom of a 9”x13” pan.
  3. Unwrap the roast. Pat it dry with paper towels. Roll the fat side/top of the roast in the rub. Turn it over and pat the remaining rub ingredients into the sides and bottom of the roast.
  4. Bake uncovered for 20 minutes per pound or about 2 hours. Check internal temperature before removing. Internal temperature should be between 145° and 160°.
  5. Remove from oven. Cover loosely with foil. Let roast rest for 5 minutes.
  6. Slice on a cutting board.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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