Reviewed: Nov. 7, 2009

2 TBSP of Pepper? you have got to be kidding!! I tasted nothing due to the burning of my mouth. Other than that the meat was very moist but that is the most positive thing I have to say about this recipe.

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Pam

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Reviewed: Oct. 22, 2009

This is ok

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raghava

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Reviewed: Oct. 19, 2009

This was very good. I don't think I added as much pepper as the recipe stated because my arms got tired of grinding the peppercorns (but it was still had plenty of kick). I put it in the crockpot on low all day and it was incredibly tender. Even my picky 3 year old liked it.

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ramoffat

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Reviewed: Oct. 12, 2009

My husband loves anything peppered. Me, not so much. But with the blend of pepper and herbs this was amazing! Prepared it just as posted, but something was off with the timing. It took WAY longer than the stated amount of time. Could be something to do with the fact that I had a semi-boneless? Or is the 150 degree internal temp. correct? We'll figure it out, though, because we loved it! We will probaby add more garlic next time, too, because we love garlic!

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SANE_AGAIN

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Columbus, Georgia, USA

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Reviewed: Oct. 12, 2009

Good but took a lot longer to cook than I thought originally. Cooked over potatoes and onions as others suggested but they were dried out in the end. Roast was moist though!!

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Jeannie

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Reviewed: Sep. 28, 2009

I dislike rosemary, so I didn't add it. And after reading some recipes here I cut back on the pepper. I still didn't really care for it. I think it was the Parmesan that turned me off. It made a funky, crispy crust that seemed to conflict with the flavour of the pork. I liked the general idea of the spice mix. Just not the Parmesan.

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Mama_B

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

Amazing! I halved the pepper like othes suggested. I placed it on a bed of onions and cooked for around and hour and 10 min for my 1.6 lb pork loin. I sprinkled the extra spices on the onions. I cut it about 3/4 of the way thru cooking to let some of the juices out. The carmelized onions were amazing and the pork had great flavor!

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Angie

Living In: Billings, Montana, USA

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Reviewed: Aug. 16, 2009

Peppery, but good. Will definitely use this one again.

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diana

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Reviewed: Jul. 29, 2009

I made this for a family gathering and got compliments all night!

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Tori

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Reviewed: Jul. 15, 2009

Well if you like pepper this is your recipe. It was tender and moist but I would cut the pepper in half. Just too strong for my liking.

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DANSNAG

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Reviewed: Jun. 10, 2009

My family thought it was excellent. But we do like pepper a lot. I also put quartered potatoes and onions along side the pork to serve as a side dish which worked out well.

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RebeccaRae

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Reviewed: May 27, 2009

My Family LOVED this!! I am VERY sensitive to any kind of spicy food so I thought it was a little too spicy. But is was very moist and Yummy!! Definitely something I WILL MAKE AGAIN!! :)

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Sams girl

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Reviewed: May 24, 2009

Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their teeth on it. But also you don't want to over-ground it to the point that the pepper becomes over-whelming, which with 3 tbs. of black pepper in this recipe its quite easy to accomplish (I upped servings to 12). Id recommend giving this recipe a dry-run before anything major. It has potential to be a very good home-made version of your "average" supermarket pork loin that comes with a pepper-herb coating, but mind your pepper.

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CullinAiry

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Reviewed: May 16, 2009

Delicious! Roast stays tender and the drippings can be used sparingly for a bit more flavor (the drippings are strong in flavor). I served with rosted red potatoes and greeen beans - yummy!

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