This simple pork seasoning is a classic combination of herbs and spices that complement the roast but still allows the pork’s natural flavors to shine through.
Simple but Delicious Pork Seasoning
Knowing how to season every cut of meat you could eat is always pretty challenging; which seasonings go best? Which of the seemingly million different herbs out there is you supposed to choose?
This simple pork roast seasoning recipe doesn’t seem like much, but a little really does go a long way, especially when it comes to intense herbs like rosemary and sage.
Pork Seasoning Ingredients
Make sure to look down at the recipe card below to get the exact amounts for this recipe.
- Olive oil
- Dried rosemary
- Minced garlic
- Dried thyme
- Dried sage
- Black pepper
How to Make Pork Seasoning
- Combine all ingredients together in a bowl
- Dry your pork roast with paper towels before applying the seasoning liberally all over the meat
How Much Seasoning Should You Use?
How much of this seasoning you should use on your pork roast is obviously going to entirely depend on how big your roast is.
However, a good rule of thumb is to try and completely cover the surface of your meat with a light dusting of the seasoning. You don’t want it totally covering the meat – you do want to still be able to actually see the meat in-between the seasoning. However, if you skip any bits of the meat, then you will probably notice a lack of flavor when it’s done cooking.
What Substitutions Could You Make?
This is a pretty simple recipe for pork seasoning, but not everyone is going to like the exact same herbs in their seasoning. For example, if you aren’t a big fan of sage or thyme, you could easily replace it with something with a similar flavor.
For example, marjoram or even oregano might be a good substitution here. The key is to play around with the different herbs and see what you like best.
Why Do You Need to Dry the Meat First?
Drying your meat with some paper towels is an age-old method for making any kind of roast, but what’s the reasoning?
If you don’t dry off the layer of moisture on the surface of the meat, you will find your meat doesn’t get any kind of delicious crust. Even worse, your seasoning won’t adhere to the meat properly either, as all that extra water holds onto the herbs, rather than it getting the chance to be absorbed by the meat.
Looking for more delicious pork recipes? Try these:
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This pork seasoning combines classic flavors that bring out the best of your pork roast, tenderloin, pork chops and more.
- Prep Time
- 5 minutes
- pork, seasoning, spices
- Karlynn Johnston
- 1 tablespoon olive oil
- 2 teaspoons dried rosemary
- 2 teaspoons minced garlic
- ½ teaspoon dried thyme
- 1/4 tsp dried sage
- ¼ teaspoon freshly ground black pepper
- 1/2 tsp salt
Combine all the ingredients in a small bowl.
Pat the pork you are cooking dry with paper towels, then rub the seasoning mixture all over the pork roast.
Cook the pork according to the recipe you are using. See post above for links to my recipes for the different pork cuts and methods.
- nutrition is for only the spices, not the pork meat
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.