Boneless Pork Loin Roast with Herbed Pepper Rub

Boneless Pork Loin Roast with Herbed Pepper Rub

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From: Diabetic Living Magazine

With a peppery Cajun-style rub and a black-eyed pea salsa, this roast recipe is perfect for New Year's Day. Southerners traditionally eat black-eyed peas on New Year's Day for good luck in the coming year.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons grated Parmesan cheese
  • 1 to 2 tablespoons cracked black pepper
  • 2 teaspoons dried basil, crushed
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons dried thyme, crushed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 pound boneless pork top loin roast (single loin) (see Tip)
  • 2 (15 ounce) cans black-eyed peas, rinsed and drained
  • 1 (16 ounce) jar hot, medium, or mild salsa
  • ½ cup sliced green onions
  • ½ teaspoon cracked black pepper
  • Lemon wedges (optional)
  • Fresh thyme sprigs (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. For rub, combine Parmesan cheese, the 1 to 2 tablespoons black pepper, the basil, rosemary, dried thyme, garlic powder, and salt in a small bowl.
  2. Trim fat from pork roast. Pat dry with paper towels. On a sheet of waxed paper or parchment paper, sprinkle rub in an even layer. Roll pork roast in rub to coat on all sides. Place pork roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1¼ to 1½ hours or until meat thermometer registers 150°F. Cover roast with foil; let stand for 15 minutes. The temperature of the meat after standing should be 160°F.
  3. Meanwhile, to prepare black-eyed pea salsa: In a medium bowl, stir together black-eyed peas, salsa, green onions, and the ½ teaspoon cracked black pepper. Cover and chill until serving time. (Or if desired, place black-eyed pea salsa in a medium saucepan; bring just to boiling over medium heat.)
  4. Slice meat and serve with cold or hot black-eyed pea salsa. If desired, garnish with lemon wedges and fresh thyme.
  • Tip: To keep the sodium in this dish in check, look for natural pork. If using enhanced pork, omit the salt.

Nutrition information

  • Serving size: 3 ounces cooked meat
  • Per serving: 242 calories; 6 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 30 g protein; 13 mcg folate; 63 mg cholesterol; 1 g sugars; 170 IU vitamin A; 2 mg vitamin C; 68 mg calcium; 2 mg iron; 528 mg sodium; 517 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 1 starch

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