This is a great recipe, especially for a larger group. The spices are just right and the tenderloin is very juicy. This recipe impresses people but it is so easy to prepare!

I broiled the potatoes while the pork was sitting as recomended and they turned out perfectly golden brown. My boyfriend and his buddy devoured EVERYTHING and couldn't stop remarking at how juicy the pork was. I will definately be making this over and over!

This was perfect - we had unexpected company last night and had three different kind of veggies leftover in the fridge. Just made this exactly as submitted and reheated the veggies. This pork was moist and delicious! Now - all we have left after this meal is some pork and are they ever going to make great sandwiches!!!! I'm thinking - after work tomorrow - buy some fresh rye bread. Put the pork on the bread, saute some onions, a little mayo and we are happy. Thanks submitter!!! Update-Just made this again cooking the potatoes as suggested (I threw some carrots into the water too. When I added the carrots and potatoes to the roasting pan I also added wedges of onions as others suggested. This was really a quick and delicious meal.

Be sure to sear the roast. The roasted veggies were great!

We followed the recipe to the letter & it turned out perfect. I will not change this in any way. Thank You

Flavorful and moist and the potatoes were awesome.

This was a little dry for my taste. Potatoes were very good.

This Roasted Pork Loin was just average. It smelled wonderful while it was cooking, but we found it to be a bit salty, and somewhat dry. I think if I had made gravy to go with it, we would have enjoyed it more. I don't think I'll be making this one again. Sorry!

We cooked this for the first time for a small dinner party and everyone loved it. It was so flavorful and moist that everyone had to make a comment from the first bite. Many of us had seconds, even though we were full, it was just too good to pass on.

EXCELLENT! I rubbed plain yellow mustard on the loin added the recipe's herbs, marinated it overnight---- have no fear... no mustard taste, but makes thee best marinade for tenderization. Then I added cabbage wedges, baby carrots, chopped apples all around the meat, and used about 1 cup apple juice mixed with 1/4 cup brown sugar, and 1 tablespoon yellow mustard, mixed well and poured over the meat and veggies, covered and cooked accordingly and basted about 3 times while roasting. Went well for New Year's Day dinner with a side of black eyed pea gumbo (also from this site) and homemade cornbread.

This tasted super good! I didn't make the potatoes, though. I also cooked the meat about half the time, and monitored it with a thermometer. I let it rest as the recipe called for, and that is the key I think. 5 minutes for every pound of meat you have is the rule. I also added some dry mustard. I will make again. My husband couldn't get enough!

Very good and tender - better than the crockpot!

I was very disappointed in this recipe. I had high hopes for it when I first saw it, but I made it last night for my husband and me. The flavor was good and it made the house smell good, but it was tough, even though I had a good cut of meat. I won't make it again.

It was good, but a bit bland.

I only had a 2lb. pork loin roast and a few potatoes so I scaled this for 4 servings. I did marinate my roast for about 6 hours in a mixture of white wine vinegar, olive oil, spicy brown mustard and a little honey. Otherwise I followed this recipe to a tee. I even had the fresh chives from my garden! Amazing how tasty the potatoes were. I confess my roast had a pop-up timer so it came out nice and juicy and moist and perfect. I did broil my potatoes while I let my roast rest, to give them brown edges, as another reviewer suggested. This was a great home cookin’, even Sunday quality, meal. I will make this again.

This was good although it came out a little dry/tough. Of course this could have been the cut of meat (it was cleanly trimmed). Next time I will definitely take the suggestions made by others and sear it before roasting. The potatoes were fabulous! I did make a couple of alterations to the potatoes - instead of using garlic powder I used 3 cloves of fresh minced garlic, substituted finely chopped green onions in place of the chives and added some parsley flakes to give it some color.

Nothing Special.