How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Pork With Six Herbs?

You need 8 ingredients. The key ingredients include: 3 to 3 1/2 lb. boneless pork loin roast (double), paprika, 3 Tbsp. snipped parsley, 1/2 tsp. snipped oregano, and more.

Is Roast Pork With Six Herbs suitable as meat & poultry?

Yes, Roast Pork With Six Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roast Pork With Six Herbs?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pork With Six Herbs Recipe

Name: Roast Pork With Six Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 3 1/2 lb. boneless pork loin roast (double); paprika; 3 Tbsp. snipped parsley; 1/2 tsp. snipped oregano; 1/4 tsp. snipped tarragon; 1/4 tsp. snipped dill; 1/4 tsp. snipped thyme; 1/4 tsp. snipped chervil

Try this homemade Roast Pork With Six Herbs recipe the whole family will love. Made with boneless pork loin roast, paprika, parsley and oregano. Easy st…

This Roast Pork With Six Herbs relies on simple, everyday ingredients such as paprika, snipped parsley, snipped oregano and snipped tarragon. It comes together quickly and makes 4 servings, at about 188 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3 to 3 1/2 lb. boneless pork loin roast (double)
paprika
3 Tbsp. snipped parsley
1/2 tsp. snipped oregano
1/4 tsp. snipped tarragon
1/4 tsp. snipped dill
1/4 tsp. snipped thyme
1/4 tsp. snipped chervil

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Quick Info

Servings
4 servings
Calories
188 kcal
Category
Meat & Poultry

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