Like many other reviewers this has good flavor EXCEPT there is way too much seasoning salt. I had to double exerything in this recipe except the salt just to make it palatable. And that was after letting it sit a day. I would start at 1/2 to 1 tsp salt NOT tabelspoon.

Reviewed On: Dec. 25, 2011

My texture came out perfect with a nuce crust on the outside, and a soft semi-dense almost white color on the inside. However, I usually follow a recipe exact the first time, then see if I need changes. This needs something. It lacked flavor other than maybe that tiny reach of flour flavor. Not sure if it needs salt, or like other and double the extrcts. A little let down after seeing the reviews. I might make again, then again I might not. Made a french buttercream to pipe on slices and place fruit on top, it helped with the taste, but still lacked something. Even my kids asked what was missing.

Reviewed On: May 4, 2011

I used chicken stock instead of wine, but this recipe is fantastic! Can't give it enough stars. I actually mixed the rosemary, s & p, and garlic together, drizzled a little oil and rubbed the loin down, than rubbed again with garlic mixture and let marinate covered in fridge a couple of hours.

Reviewed On: Jan. 11, 2011