Roast Pork Loin with Herbs and Spices


Roast Pork Loin with Herbs and Spices

There's nothing like this pork loin roast with herbs and spices when roasted on some fresh root vegetables. The leftovers are great too!


  • 1 4- pound boneless, center-cut pork loin roast
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 2 bay leaves crushed
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet paprika
  • 2 onions cut in 1/8's
  • 4 garlic cloves slivered
  • 3 carrots chopped in 1-inch pieces
  • 3 parsnips chopped in 1-inch pieces
  • About 3 or 4 pounds Yukon Gold potatoes chopped similar to the carrots and parsnips
  • 2 tablespoons chopped parsley
  • 2 tablespoons thyme leaves


  • Preheat oven to 375 degrees.
  • Use a spice grinder or a mortar and pestle to grind and mix the pepper, salt, bay leaves, oregano, cumin and sweet paprika.
  • Tie the roast with kitchen string in order for it to cook evenly through-out.
  • Rub the spice and herb mixture all over the surface of the roast.
  • Lightly oil or use a spray on a oven proof baking pan or a large cast iron skillet and spread about 2-inches of the vegetables over the bottom of the pan. Sprinkle the parsley and thyme leaves over all.
  • Place the spice laden roast on top of the vegetables in the pan and roast for 1 1/2 to 2-hours or until an instant thermometer reads 160 degrees. Let rest for 20 minutes before slicing, the roast will continue to increase it's temperature about 5 degrees.


After the roast has been cooked, simmer the vegetables with the pan juices in 4 cups of water and a cup of white wine for 2 hours, strain and freeze for later use.

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