This is great "comfort" food. My entire family loved it and request it often. I did cut back on the oil and I also added saurkraut the last time that I made it - wonderful addition.

Reviewed On: Nov. 22, 2008

I am 60 years old and have tried every giblet gravy recipe known to man and never been satisfied with the result. THIS one is PERFECT!! I did end up having to had a touch of cornstarch to get it to thicken enough, but other than that - for the first time - wonderful!

Reviewed On: Jan. 2, 2008

I cooked this last night and it was wonderful. I did take some short-cuts. I made the paste as described, using about half of the recommended Rosemary and adding a bit of thyme and chives. Then I put it in a gallon plastic zip lock bag, added the wine and olive oil and put it in the fridge for a couple of hours. I just poured the entire thing in a shallow baking dish and put it in the oven. I wasn't sure whether to cover in the oven or not, but opted not. It took the full 2 hours as I had a 3lb loin. Everyone LOVED it. I can't imagine substituting the rosemary - that makes this recipe. People with children can feel comfortable adding the wine as the alcohol cooks out leaving only the flavor.

Reviewed On: Jan. 2, 2008