I'm not a big fan of oven-cooked pork, but oh, does this make a NICE pork roast. It isn't quite a 5 star, but it definitely hits 4.5 (hint, hint, Allrecipes). I don't use Cayenne - tender New England taste buds, ya see, but I substituted 1 T of rubbed sage in the stuffing and bumped the garlic to 12 cloves and produced the juiciest, most flavorful roast I've ever enjoyed. Thank you, Ruby - this recipe is truly blue ribbon.
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