Herb-Crusted Pork Loin

Fennel, caraway, dill and anise seeds coat this pork roast for a juicy, aromatic and flavor-packed dish.

herb crusted pork loin recipe

: Serves 14 (1 serving = 4 ounces)


  • 1 boneless pork loin roast (3½ pounds)
  • 2 tablespoons soy sauce, low sodium
  • 2 tablespoons anise seed
  • 2 tablespoons fennel seed
  • 2 tablespoons caraway seed
  • 2 tablespoons dill seed

Nutrition Per Serving

Calories 224 cal
Total Fat 13 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 134 mg
Carbohydrates 2 g
Protein 24 g
Phosphorus 225 mg
Potassium 405 mg
Dietary Fiber 1.0 g
Calcium 53 mg


  1. Rub soy sauce over the roast until it’s coated all over.
  2. In a 13" x 10" x 1" baking pan, stir together the anise seed, fennel, caraway and dill seed. Roll pork roast in seeds to coat evenly. Wrap meat in foil; refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 325° F and remove foil. Place meat fat side up on the rack in an open shallow roasting pan. Insert meat thermometer so the tip is in the center of the thickest part.
  4. Roast pork loin in baking pan for 35–40 minutes per pound. Meat thermometer should register 145° F when roast is done. Let rest 3 minutes. Slice to serve.

Contributed by: Barbara, Waltham, Massachusetts.