Reviewed: Mar. 5, 2012

I made this at the firehouse and everyone raved about it. It is the top requested dinner since!

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

Reviewer:

Bully

Reviewed: Feb. 28, 2012

Awesome best roast I have ever made.

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

Reviewer:

Mary Z

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Feb. 10, 2012

I thought this recipe was pretty good. Any changes I made were based on personal preference. I think pork looks unappealing if it is not seared first, then baked. Once seared, I placed it in to bake with an onion quartered. I also made a sauce, their are members of my family that prefer the extra depth of flavor. I made mine out of peaches and brandy.

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

Reviewer:

Leviticus

Reviewed: Feb. 2, 2012

not much flavour

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

Reviewer:

dipasqualel

Reviewed: Jan. 25, 2012

Very Good!

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

Reviewer:

wendy880

Cooking Level: Intermediate

Home Town: Middletown, Delaware, USA

Living In: Townsend, Delaware, USA

Reviewed: Jan. 23, 2012

Very good. My favorite way to roast a pork loin. Before I rub the pork loin with the spices I rub it with Dijon Mustard, just enough to coat it lightly then sprinkle generously with the seasonings. I don't measure I just sprinkle till it looks good. I do like the combination called for in this recipe. I cut up potato, carrot, celery and onion into bite size pieces thus eliminating the need to boil the potato first because the pieces are small enough to completely cook. Delicious and easy one pot meal.

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

Reviewer:

Linda (LMT)

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Jan. 23, 2012

This was easy and delicious. Didn't have garlic or onion powder, so I used fresh garlic and inserted slivers of it into slits in the pork loin. Also added paprika because I like it. Didn't have chives, so omitted that. I quartered two medium onions, coated them in the same herb mix as the potatoes and put them in with the pork for the initial roasting, adding the parboiled potatoes later. Also, I seared the loin on all sides in olive oil after pressing the herbs on. As another reviewer mentioned, it's an important step to keeping the loin juicy. Will definitely make this again.

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

Reviewer:

Cass

Cooking Level: Expert

Reviewed: Jan. 18, 2012

This was excellent, thanks for the great recipe! I took another reviewers suggestion and added par-boiled carrots along with the potatoes, tossing them in the same marinade as the potatoes. My cook time was longer than suggested, but my meat thermometer kept the end result perfect! If you like your pork a little pink pull it out at about 148, as I did the rest time will move it to the appropriate level of pink.

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

Reviewer:

edesia

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Jan. 18, 2012

Wonderful dish!!! I didn't have regular potatoes, so I used sweet potatoes instead. I also didn't have the chives. But it still came out great! My boyfriend loved it! I used a digital thermometer to keep on eye on the temperature. Pulled it out when it reached 160, let it rest about 10 mins, land it came out perfect! Extremely juicy! This recipe is definitely a keeper, and next time I will try it with chives, but will probably stick with sweet potatoes.

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