Nutrition Facts
  Servings Per Recipe: 10
  Serving Size: 1 serving
Amount Per Serving
  Calories 183.4
  Total Fat 8.3 g
      Saturated Fat 2.4 g
      Polyunsaturated Fat 0.9 g
      Monounsaturated Fat 4.2 g
  Cholesterol 71.6 mg
  Sodium 747.9 mg
  Potassium 400.1 mg
  Total Carbohydrate 0.6 g
      Dietary Fiber 0.1 g
      Sugars 0.0 g
  Protein 25.3 g
  Vitamin A 0.4 %
  Vitamin B-12 8.3 %
  Vitamin B-6 19.7 %
  Vitamin C 1.5 %
  Vitamin D 0.0 %
  Vitamin E 1.2 %
  Calcium 1.2 %
  Copper 2.4 %
  Folate 1.6 %
  Iron 8.6 %
  Magnesium 6.4 %
  Manganese 3.5 %
  Niacin 21.2 %
  Pantothenic Acid     6.2 %
  Phosphorus     23.5 %
  Riboflavin 20.6 %
  Selenium 61.7 %
  Thiamin 56.2 %
  Zinc 15.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Herb Crusted Pork Loin Roast

View the full Herb Crusted Pork Loin Roast Recipe & Instructions
Submitted by: WAZAROO

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Herb Crusted Pork Loin Roast

182 calories of Pork Tenderloin, (3.20 oz)

24 calories of Extra Light Olive Oil, (0.20 tbsp)

2 calories of Garlic, (0.40 clove)

0 calories of Rosemary, dried, (0.10 tsp)

0 calories of Thyme, ground, (0.10 tsp)

0 calories of Basil, (0.03 tbsp)

0 calories of Salt, (0.10 tbsp)


Nutrition & Calorie Comments  

not to put salt and use salt free seasoning in foods
Submitted by:
CUBBY77777
(5/22/13)
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This is awesome my family LOVE IT! Did cut the salt back some though. Submitted by:
HONEYCART07
(5/14/13)
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Followed the directions given. The combination of herbs and garlic was very nice. However, it was too salty, so I will cut down the salt next time. Also, using the time given in recipe, the pork was over cooked. Family said they would like to have this again with adjustments for those issues. Submitted by:
MOM2BB
(5/7/13)
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Loved it! My dh doesn't even like pork and he loved it too! Makes great sandwiches. I added 2 extra garlic cloves. We thought it was too salty so next time I'll cut the salt in half. Submitted by:
NOILEDNWAD
(9/19/12)
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Delightful! I made this on a small boneless pork loin roast, about 1.5 pounds. I used what I had...fresh rosemary, sage, thyme & garlic (same amounts as the original recipe) with 1 tablespoon of mushroom/sage olive oil and about 1 teaspoon seasoned salt. Created a great, thick coating. Submitted by:
COPRTOPD
(12/15/11)
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Added honey, mustard, marjoram and tarragon to the mixture, but left out salt (just lightly sprinkled on a bit of salt after mixture was applied to the roast). 425 for 45 minutes, then 350 until it was done. Excellent! Submitted by:
AZURELITE
(1/16/11)
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The whole family enjoyed it! I had a 1.25 pound pork tenderloin and halved all of the ingredients except the salt (used 1/3 the amount called for), and it was PERFECT! Thanks for the excellent recipe. Submitted by:
MOPSMOM3
(12/7/10)
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I saw this recipe on Paula Dean's site over the winter. We loved it and have served it to company a couple of times. Tried it tonight on the grill and it's just as good! My calorie calculations were a bit higher, though. Submitted by:
BAM0827
(6/22/10)
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Fantastic. I also cut the salt in half and I used fresh basil and rosemary from my herb gargden Submitted by:
SHAROND52
(5/10/10)
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This is my favorite recipe for pork loin roast! I add mustard and reduce the salt. I cook exactly the amount of tie & temp & it's remarkably tender! Submitted by:
SENORAHACHE
(4/27/10)
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All 6 kids loved this! I doubled the recipe since I had two (2lb) pork ribeye roasts. Substituted 1/2 tsp ground thyme for 1 tsp dried, put each in a pan surrounded by oiled/salted/peppered small potato pieces and baby carrots. Covered for 30 mins @ 475, 40 mins @ 425...a little too long. YUM! Submitted by:
ERIN4RONPAUL
(4/26/10)
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The calories on this are way off. Pork Tenderloin was used in the calculation instead of Pork Loin which is higher in fat and calories. Substituting 4 lbs of loin in for the tenderloin brought the calories (assuming you still only get 10 servings out of 4 lbs) over 300 per serving. Submitted by:
MACYJOLIEMOM
(1/26/10)
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I have been making this same roast pork for years sans salt (to me pork tends to be salty as it is) and it is a favorite. Glad to know I can still enjoy! Thanks. Submitted by:
KSHAGGY
(1/8/10)
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I removed the salt (as per my grandma) and added lemon pepper. Soo good!! Submitted by:
MELATC
(10/25/09)
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With all those flavorful herbs, I'll cut the sodium way back and omit the salt. Submitted by:
PADRAIGHA
(8/21/09)
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This was great and even the kids enjoyed it. I'll use less salt next time but the rest was wonderful. Thanks! Submitted by:
MADY142
(4/5/09)
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I used less salt and more garlic and added some sage --- GREAT STUFF! Submitted by:
KUZINKEITH
(3/22/09)
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Very good. I used more garlic (love garlic!) and 1/2 the salt based on other's comments. I also let the meat sit in the fridge for 1 hour after applying the rub before cooking. Submitted by:
GMLRENKE
(3/12/09)
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I made this in the crock pot after using a brown sugar marinade recipe given to me by a friend. I added onions, potatoes, and carrots to give us a complete crock pot meal. Submitted by:
OLDER03
(10/24/08)
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Very tasty - a great rub for pork, although I would use less salt the next time I make it. Submitted by:
2DOGSRWE
(7/31/08)
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