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Tuesday, September 21, 2010

Boneless Pork Loin Roast with Herbed Pepper Rub by Jackie

Adapted original recipe from Pork: The Other White Meat

1 (3lb.) boneless pork loin roast

Herbed Pepper Rub:
1 1/2 Tbsp. cracked black pepper (original recipe called for 2 Tbsp.)
2 Tbsp. grated Parmesan cheese
2 tsp. dried basil
2 tsp. dried rosemary
2 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. salt

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place in Ziploc freezer bags. Lay flat in freezer.

Serving Day:
Thaw completely. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (18-20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F., about 10 minutes before slicing to serve.


  1. We really liked this rub. It was a bit too spicy for Abby, so we just cut the crust off for her.

  2. This rub had great flavor. I've never roasted a whole pork loin like this before, but it turned out good. I would try it again now. Thanks.

  3. Very moist and delicious! Thanks.

  4. Could you cook this in the crock pot instead of the oven??