Reviewed: Mar. 18, 2012

My whole family loved it. Even my daughter who is a very picky eater asked for seconds of this dinner.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mlwhite

Reviewed: Jan. 18, 2012

This was awesome and a big hit with my family. I will definitely try it on company one night. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheryl C

Reviewed: Oct. 25, 2011

This was very simple and very yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

S-Ball :0)

Cooking Level: Expert

Living In: Flint, Michigan, USA

Reviewed: Oct. 19, 2011

Although I have not tried this recipe, I always browned my boneless marinated pork loin (all sides)in a frypan in cooking oil - then baste it again with my favorite marinade just for flavor - I like anything that is tropical or even Teriyaki -Soy flavored. I place my browned-marinatede loin on a small rack on a foil lined cooikie sheet at 350 degrees - FAT-SIDE UP. I always use a meat thermometer put into the thickest end. It useally takes about 70 minutes or a little longer. The outside is never overdone & since I seared the meat in oil - the juices were locked in. Just my own way of doing things for years.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BRUCE

Reviewed: Aug. 3, 2011

Delicious. Meat was moist and flavorful. There was unanimous enthusiasm from all at the table including our teenage visitor from France.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

momsrock

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Living In: Sebastopol, California, USA

Reviewed: Aug. 2, 2011

Everyone loved it :) I added worcestershire sauce with it and it came out really good. I had added a little too much of the rub lol but thats how you learn. Made it with creamy garlic pasta shells, stuffing, mashed potatoes and corn. Mega hit and mom wants me to make it more :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cookin'Momma

Cooking Level: Beginning

Living In: Tulsa, Oklahoma, USA

Reviewed: Jun. 14, 2011

We used a 6-pound Boneless Pork Loin Roast and cooked it at 350-degrees for 2 hours after putting the dry rub on it -- it turned out fantastic. The whole family loved it and could cut it with a fork.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Robert

Reviewed: Jun. 12, 2011

This was great - no fuss - stright forward and delicious! I served with garlic mashed potato and asaparagus. delish!!! (cooked with onions right in the pan like another review said) - wonderful - forgive my sarcasm - i just couldnt understand the complaints about the pepper??!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cill

Reviewed: Jun. 7, 2011

very good!! I highly recommend this for anyone who has a pork roast and is not sure what to do with it. Will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

Reviewed: Mar. 13, 2011

This was a wonderful recipe for a cheap cut roast pork. I halved the recipe and only used 1/2 of the pepper called for (only because I am not a big pepper lover) and cooked a 2 pound roast. Simply delicious and so juicy. If it is this good with a cheap roast I'm anxious to try it on a good cut. Will be making this again.

Was this review helpful? [ YES ]
4 users found this review helpful