Reviewed: May 4, 2006

This was sooo good. My whole family love this recipie, and were excited for leftovers the next day!

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Reviewed: Jan. 5, 2006

This recipe was just okay - my husband and I found that it lacked in flavour. We didn't have rosemary so maybe that was the problem - will probably try again. The meat was very moist and with a bit of bbq sauce was great.

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SPORTSNUT

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 25, 2005

I used this recipe for Thanksgiving with a few minor changes. The pork roast was 6 pounds and I doubled the amount of garlic. I did not chop the garlic cloves, rather simply mashed them and inserted into the roast. Instead of just placing on the grill I used the rotessirie. Using a gas grill, I brought the temperature to 250 degrees. AFter about one hour I inserted the meat thermometer and when it hit 160 degrees we were done. One of the most delicious roasts we have ever had.

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JIM91010

Cooking Level: Expert

Home Town: Monrovia, California, USA

Living In: Duarte, California, USA

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Reviewed: Nov. 21, 2005

This was very good but missing something from a five star recipe. I'm not sure what - my husband thinks gravy, but that's not the point of a grilled meat! We'll definitely make again and maybe serve with a chutney or cranberry type sauce on the side. I *loved* the smell of the rosemary and thyme on the grill - I used whole sprigs of each (5-10) and the smell was amazing!

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 21, 2005

Super attractive presentation (cut into medallions after cooking)and great flavour. We doubled up on the garlic and herbs. It only took about 1/2 hour to cook so we did find that we didn't actually want to eat the filling - it flavoured the meat well but was still uncooked itself! I was really happy to find a savoury rather than sweet recipe for pork.

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Jul. 5, 2005

This is a great starter recipe! I doubled up on the amount of thyme and rosemary but also wrapped the tenderloin in bacon and it tasted fantastic. Highly recommend this recipe!

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CHARLIEANNE1

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Reviewed: May 25, 2005

excellent, very moist and easy

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bethstulc

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 27, 2004

Not bad. The flavor needs kicked up a little.

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COWPEOPLE

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Reviewed: Jun. 18, 2004

We have just had this pork and my husband just said "you've hit gold with this recipe" it was truly great!!!

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WILLOW5

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Reviewed: Jun. 14, 2004

This was most tasty and heated up well the next day. Definitely worth trying.

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LVERNE1

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Reviewed: May 16, 2004

I didn't measure the ingredients and this turned out to be a very good and tasty dinner, I will make again.

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NJSS2000

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Reviewed: Mar. 12, 2004

This was a great recipe; very quick and easy as well to prepare. I roasted my tenderloins in the oven instead of grilling. Also upped the rosemary and thyme a bit (also used dried instead of fresh). In the end, I served with a raspberry chipotle sauce. I am making this again next week for a merlot wine tasting party we are hosting. The St. Francis Merlot I opened went fabulously with this dish.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 2, 2003

This was a fantastic recipe. We used a pork loin rather than a tenderloin and it worked great. If you use a pork loin you will definitely need to cook it for 1 hour. I agree with the previous reviews that a tenderloin would definitely not need to cook for that long.

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SUS3363

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Reviewed: Apr. 30, 2002

Really great recipe! I was trying to find a way to add garlic to the pork and i never thought to cut it horizontally! But yes, dont grill for and hour... it took me about a half an hour on medium heat

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 10, 2001

Don't cook this for 1 hour unattended!! A typical 1 - 1 1/2 pound tenderloin is done in 20 minutes, and since a 3 pound roast will tend to be longer rather than thicker, you'll need to keep an eye on it and a meat thermometer in it! Make sure to pull it off 10 degrees before it's cooked, and let it sit for 10 minutes to stay juicy.

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