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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69 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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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50 users found this review helpful

Reviewer:

SUS3363

Reviewed: Jun. 14, 2004

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

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2 users found this review helpful

Reviewer:

LVERNE1

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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58 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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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4 users found this review helpful

Reviewer:

JIM91010

Cooking Level: Expert

Home Town: Monrovia, California, USA

Living In: Duarte, California, USA

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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4 users found this review helpful

Reviewer:

WILLOW5

Reviewed: May 25, 2005

excellent, very moist and easy

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1 user found this review helpful

Reviewer:

bethstulc

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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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1 user found this review helpful

Reviewer:

KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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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1 user found this review helpful

Reviewer:

ALNSARAH

Reviewed: May 9, 2006

This was so tasty. We had to roast it in the oven instead of grilling but it was still so good. I can't wait to try it on the grill. This is the first time I have used rosemary (novice) and the smell and taste was great.

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2 users found this review helpful