What seasonings do you use on a pork roast?

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  1. Just Ask Susan profile image91
    Just Ask Susanposted 5 years ago

    What seasonings do you use on a pork roast?

    I always seem to season my pork roasts with garlic powder, ground pepper, and insert slivers of fresh garlic into the roast. I'm just wondering what everyone else seasons theirs with.

  2. CraftytotheCore profile image78
    CraftytotheCoreposted 5 years ago

    Fresh rosemary from my herb garden.  I also use garlic salt or powder and ground black pepper.

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      Will have to try it with rosemary.

    2. Paul Edmondson profile imageSTAFF
      Paul Edmondsonposted 5 years agoin reply to this

      Love fresh rosemary with pork.  I'll saute it sometimes in olive oil with garlic.   As it cooks, it becomes nice and crispy.  I'll top my pork or lamb with it. Delicious!

    3. CraftytotheCore profile image78
      CraftytotheCoreposted 5 years agoin reply to this

      I've never tried sautéing it before.  That does sound delicious!

  3. freecampingaussie profile image59
    freecampingaussieposted 5 years ago

    Slivers of fresh garlic for sure - bit of salt for a delicious crunchy crackle - ! For roast lamb we use mint sauce + garlic.

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      I use an olive garlic marinade on my leg of lamb. Now you have craving lamb smile

  4. Faith Reaper profile image86
    Faith Reaperposted 5 years ago

    Yes, I use the silvers of fresh garlic too inserted into slits in roast.  I like to make a paste of Dijon, thyme, rosemary, salt and pepper.

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      Faith, That sounds really good. Thanks!

  5. Paul Edmondson profile imageSTAFF
    Paul Edmondsonposted 5 years ago

    Some of my favorite seasonings for pork are garlic salt, black pepper, and rosemary.

    Besides seasoning with a dry rub, I highly recommend brining pork loins in a salt water, sugar, and onion powder solution.  This will give it flavor and help with keeping it moist.

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      Thanks Paul. I've never tried brining before but it is something I've been wanting to try.

  6. Bill Yovino profile image87
    Bill Yovinoposted 5 years ago

    I like rosemary or sage and lots of garlic, but I have an alternative killer recipe for pork roast.  Season the roast with salt and pepper, smear all over with mustard, then coat with a mixture of breadcrumbs, prepared horseradish, and mayonnaise. Roast at 350f until done.

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      Yum! Thanks Bill!

  7. DDE profile image27
    DDEposted 5 years ago

    I use basil all three kinds  which I have close by in my little garden, the sweet basil, holy basil and the purple basil, some rosemary, thyme, sometimes fresh mint, and red paprika, garlic spice, and a pinch of black pepper. Off-course some slat to taste.

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      Thank you!

  8. PaisleeGal profile image79
    PaisleeGalposted 5 years ago

    I have a recipe for pork loin roast that is always a big hit and favorite. Salt & pepper the roast. Brown on all sides in the dutch oven roasting pan you'll cook it in. It will pop and spatter lots and be messy so be careful and not get burned. Try not to poke meat with fork.  Remove roast from pan and add lots Garlic slices and Sliced Apples and saute for about 10 minutes on medium high heat. Be careful not to burn. Return roast to pan. Rub with fresh rosemary stems. Cover and cook until done. Remove roast from pan and add about 1 1/2 cup apple jack or cider to pan and reduce to make an awesome sauce like mixture. Serve the sauce along with each slice of roast.  Is you mouth watering yet?

    1. Just Ask Susan profile image91
      Just Ask Susanposted 5 years agoin reply to this

      Sounds delicious. I'll have to try this. Thank you.

  9. Brandon E Newman profile image68
    Brandon E Newmanposted 5 years ago

    Smoke. That's the best way. Use hickory or pecan wood. Smoked pork has a whole new flavor compared with dry roasting. If over-smoking is a concern, smoke for 1 hour, then finish in the oven. Your seasonings are right, however smoking will really make it pop. IMHO pork is not always the same. If you buy pork branded tender or moist or something to that effect, you get an "enhanced meat" meaning it has been injected with phosphates and salt which really make it tasty. If you buy "natural" pork, it will be tough, and not good at all, no matter what you do to it.

    Best to get the "enhanced" kind, and use a thermometer. Cook to 160F.(72C.) but no more. Rest for 15 minutes before carving. Hey it's "the other white meat"

  10. easylearningweb profile image90
    easylearningwebposted 5 years ago

    Definitely garlic, preferably fresh garlic, parsley, salt-and-pepper, and a little basil as well. However my favorite kind of pork roast is the kind that is sealed and preseasoned and ready to cook. Usually Hormel or Hatfield has this kind of roast. After removing from the bag and you could really see and smell the delicious seasonings, place in a roasting bag in the oven and it comes out delicious!

 
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