Reviewed: Dec. 29, 2011

I made this for Christmas dinner. I used a ten pound roast and adjusted the ingredients. Everyone raved about how good it was. I wrapped it in foil for the first 2 hours of cooking. I will make this again! Thanks PartyChef!

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Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Dec. 24, 2011

Very good, but a little too garlicy.

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Reviewer:

conc

Reviewed: Nov. 10, 2011

Please note this recipe, if done on med-hi heat, should be cooked with indirect heat on the grill. Cooking this with direct heat will over cook the outside and under cook the inside as some have stated. I would actually suggest indirect cooking under med-low (275-350) for as long as it takes to get to 150 degrees, then take off grill and let sit for 10-15 minutes. It will continue up to 160 degrees (safe temp for pork) as it sits. Any hotter than that and tenderloin will be dry. Oh yea, I also added a little paprika for a little kick and cut the garlic almost in half. Turned out GREAT!!

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Reviewer:

visseric

Reviewed: Oct. 14, 2011

This was okay. My husband thought it was alright. I just really don't like pork, and this reminded me of that.

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Reviewer:

cgm

Reviewed: Sep. 21, 2011

Did not care for this at all. Followed the directions exactly, and found the spices to be overwhelming, particularly the pepper. Can't believe someone actually suggested adding more spice.

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Reviewer:

mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Jun. 24, 2011

Good flavor. Placed a whole sprig of rosemary in the slit. One thing is certain, Medium High is not correct for my grill. At medium high, the exterior was overcooked and the interior undercooked. I could understand a 1 hour cooking time at Medium Low. Will try that next time and I will try again.

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Reviewer:

tampacards

Reviewed: Jun. 3, 2011

I served this recipe to company and we all liked it. I cooked it on the grill and it came out great. I am not sure I'll do it again because there are so many great sounding pork recipes on AllRecipies. I may want to try another next time.

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Reviewer:

JustForFun

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: May 6, 2011

Simply fantastic. I usually get it all together and let it sit about 30-45 minutes before putting it on the grill. It's been a huge hit for friends and family.

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Reviewer:

TIVOMANIAC

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 18, 2011

I had fresh rosemary but had to use dried thyme. I cut 2 slits in the roast and coated the entire roast with olive oil, then sprinkled salt and pepper on it. I then filled both slits with the rosemary, thyme, pepper, salt and olive oil. closed it up wrapped in aluminium foil and grilled over low heat turning twice. This is so good! I made grilled asparagus, zuchini and jalapenos with it.

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Reviewer:

Katy

Cooking Level: Expert

Home Town: Henryetta, Oklahoma, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Apr. 2, 2011

This was awesome...the only reason I gave 4 stars & not 5 was because I found it to be to much salt and I am a salt lover... I used a 3 pd pork roast and cooked it in oven at 350 for an 1 hr and 30 min. So moist and tender!!! will absolutely make again but use a little less salt!! Thanks for the recipe!

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5 users found this review helpful