• When considering herbs to use with pork roast, look for herbs that enhance and magnify the flavor of the pork without overpowering it. Cooks have long used such herbs as thyme, rosemary and basil with pork to bring out the full flavor of the meat. They offer great flavor without adding unneeded salt or calories Use these herbs as a mixture on a pork roast to create a flavorful and crisp coating for a delicious entree.
  
  

Thyme

• Thyme (Thymus vulgarisis) is a classic herb used to enhance many different dishes. It is derived from a Greek word, meaning either "to fumigate" or "to have courage." Ancient Romans used thyme to flavor cheese as well as liqueurs. Massage one teaspoon of dried thyme or 2 teaspoons of fresh minced thyme onto the outer portion of the pork roast before roasting. Cover all areas well, including the fat.
  
  

Basil

• Basil (Ocymum basilicumis) a popular herb commonly used in Italian dishes. The origins of the name basil are unclear; however, Greeks sometimes referred to it as "basileus," which means a "king." For use with a pork roast, pat about one teaspoon of the dried herb onto the surface of the roast covering all areas. If you are using fresh basil, adjust the amount up to two teaspoons.
  
  

Rosemary

• Rosemary is another common herb used in many pork dishes. It is often added to breads and other baked goods. The name rosemary comes from the Latin phrase "rosmarinus officinalis," which means "dew of the sea." Again, add rosemary to the surface of your pork roast by rubbing in one teaspoon of dried rosemary or two teaspoons of fresh minced rosemary.