Reviewed: Dec. 10, 2012

just ok. a little too vinegary for us, but had good flavor otherwise. I may try it again with half the vinegar

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Robin

Reviewed: Dec. 9, 2012

great recipe. will use again

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peaceandlove4

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Amesbury, Massachusetts, USA

Reviewed: Dec. 7, 2012

I have to make this one once a week for my husband

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peggypeggy

Reviewed: Dec. 4, 2012

I rarely give anything a 5* rating, but this one is super. I used a single packet of McCormick Grill Mates Garlic-Herb-Wine marinade and added 1.5 Tbsp granulated garlic [hate vampires! ;-)]. I scored the loin *very* deeply in an 1" (approx) crosshatch pattern square to the long access of the loin, leaving only the bottom 1 to 1.5" uncut. I filled the cuts with marinade and put directly into the oven. I'm certain allowing the marinade to seep into the meat would make this about a 5.5 recipe. This is *THE BEST* pork roast I've ever had, in fact the first one I've ever truly enjoyed. This has elevated pork roast from an occasional, obligatory, barely tolerable, alternative protein dish to a frequent, First Class, flier.

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Carnivore

Cooking Level: Intermediate

Reviewed: Dec. 1, 2012

great recipe 5 STARS!

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chefK

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Kingston, New York, USA

Reviewed: Nov. 30, 2012

My family begs for this pork loin. Easy to prepare and consistently delicious. I've even marinated it 3-4 days if plans changed and it's still great. I had a request from my son-in-law to serve it for Thanksgiving! I declined, but promised it will be on the table for Christmas dinner. I recently sliced it in smaller pieces and served with dijon mustard on small slider-like buns as a heavy appetizer and it was a hit there too. I make it just as suggested here, using Montreal Steak Seasoning and it turns out perfect every time. Thanks for the recipe!

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Janice

Reviewed: Nov. 27, 2012

The only thing I added was 1/3 c. of honey, everything else stayed as is. Best roast I made in awhile! Thank you Melissa S.

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punkybird1959

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Arthur, Ontario, Canada

Reviewed: Nov. 25, 2012

This was delicious! The only thing I changed was mincing garlic into the marinade. My pork loin was about 3.5 lbs and I cooked it for an hour at 350F and it was almost overdone. Probably 45-50 minutes would have been better, but I will just watch it closer next time. Great flavor though!

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SUPERCAT912

Reviewed: Nov. 22, 2012

Very very good. We love balsamic vinegar so it was definitely not too strong for us. Served with mashed potatoes for a wonderful meal.

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Melissa

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Living In: Cape Coral, Florida, USA

Reviewed: Nov. 19, 2012

I added Rosemary, minced garlic and a little red wine vinegar. It was a huge crowd pleaser, everyone went back for seconds and my family decided that this recipe was a keeper :)

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