Reviewed: Nov. 17, 2009

I cooked this in the crock pot on low for 8 hours. I used the spices/seasonings as directed, making sure to really get some of it into the incisions in the loin and rubbing the rest all over. Next, I added a bit of celery salt and black pepper all over the pork loin also. I put a whole can of chicken broth and added some dashes of worcestershire sauce into the crock pot and layered the onion on the bottom. I set the loin on top and then put in white potatoes and carrots. The pork loin was so incredibly tender, it broke apart when I removed it from the pot. I transferred the meat and vegetables to serving dishes and put the juice into a skillet on the stove and added flour and a bit of salt to make the gravy. My guests raved over this dinner. Wonderful and easy for those who enjoy using a crock pot too. Thank you Patti for sharing this recipe.

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

Reviewer:

Teresa Joyce

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

I made this for dinner last night looking for something different. I only used a 2 lb roast tho. It was very spicy and had lots of flavor!!!

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

Reviewer:

amanda_lynn0660

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

I used pork roast. I combined a BUNCH of different herbs and spices: chili powder, onion powder, garlic powder, tarragon, cardamon, dried mustard, thyme, sage and a touch of nutmeg. And because I'm cooking for two so used 1 lb rather than 3 or 4, the timing was much less - I'm pretty sure it was about 45 minutes... The vegies were perfecto! The only reason I gave it a 4 is because I didn't follow the recipe exactly.

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

Reviewer:

Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

The only way i'd make this again is if I tripled the seasonings!

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

Reviewer:

meplus3

Cooking Level: Expert

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

I did the dry rub and then pan sered the roast on all sides with a little butter. Very tasty and my family (even the kids) enjoyed this roast. I will make this again. Mrs. Morrispn

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

Reviewer:

Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

This is an easy recipe that tastes great. I added more garlic, but that is just a personal preference. I will be saving this recipe as a new family favorite.

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

Reviewer:

LMLSCA

Cooking Level: Expert

Home Town: Banff, Alberta, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2009

Absolutely delicious recipe! Next time will double the spices, otherwise it is perfect!

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

Reviewer:

Justpeachy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2009

Awesome recipe. I didn't change anything other than seared my loin on the grill first and then place it in a roasting pan covered with tinfoil and finshed it on the grill. I had two small loins about a pound each. It took about 45-55 minutes to cook. Easy and delicious!!

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

Reviewer:

haley1997

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2009

This was great! The gravy is quite spicy however not overbearing. I removed the vegetables to a bowl at the same time I removed the roast to make the gravy. I then added the vegetables to the gravy. Awesome recipe I will keep and use again!

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

Reviewer:

Liz St. Amand

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

I made this for my husband's birthday in order to try something different from our usual Pork Roast, and I can easily say it has become a new favorite. From now on, I think I will always use this recipe. It's easy to make, has just the right amount of spice, and tastes AWESOME! Everyone needs to try this recipe. Thank you very much.

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

Reviewer:

Jooley97

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2009

Thanks, Patti! Had I listened about the cayenne (to you and myself), it wouldn't have been so spicy. Still, we loved it! The gravy and roasted potatoes were an excellent addition. I'll definitely make it again, with my modifications of mushrooms and peppers. Awesome!

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

Reviewer:

Webdeavah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

Tried this for dinner last night and even my picky daughter ate it. It was juicy and flavorful. Makes a great gravy. Served it over brown basmati rice and there were no left overs. The only change I made was to increase all the spices by about 50% and I used hot mustard powder instead of regular. I think you could tweak this to your own personal taste and have a great dinner. Would likely do well in a slow cooker, just omit the oil and spray with cooking spray instead. Wll try this next t

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