Reviewed: Nov. 13, 2009

Another option of herbs would be fresh rosemary. I love how moist and lightly seasoned yet flavorful the pork is, with this recipe. Tks for sharing.

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Deb

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Reviewed: Oct. 26, 2009

Pork roast is new for our family and my 9 year old and 13 year old loved the recipe. I followed the recipe with only a slight change by doubling the spices. We will definitely enjoy this again soon. I didn't think I could get my kids to eat potatoes without butter but they sure did and loved them too.

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Aunt Shelley

Cooking Level: Expert

Home Town: Westfield, Indiana, USA

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Reviewed: Oct. 24, 2009

Seemed like it was lacking something....if I try again I will definitely add some white wine and more seasoning. The only change I made was added baby carrots when I added the potatoes.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Oct. 22, 2009

This would have been great had I not overcooked it (too dry). But besides my mistake this was awesome.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Oct. 21, 2009

The only thing I change with this recipe was to add carrots. It came out moist and delicious.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Oct. 18, 2009

I made this last night and it was excellent. I did change it to our own tastes. I left out the potatoes. I also added some more herbs, 1/2 tsp of each: tarragon, oregano, thyme, sage, italian seasoning. I also rubbed the pork loin with dijon mustard and then rubbed the herbs. I seared the meat in an oven safe frying pan. I added a 1/4 cup white wine and 2 tbs olive oil. Cooked it as is. Instead of the potatoes I put 1/2 thinly sliced onion. After it was done cooking, I put the pork loin on a plate covered in tin foil for 10 minutes. While that was resting added another 1/4 cup white wine into frying pan and cooked for a couple of minutes. Family loved it! Said I could make it anytime, especially when company comes over.

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TMINNOCK

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Reviewed: Oct. 9, 2009

Superb, the only thing I did diffrent is after putting the rub on, I sprinkled it with Kosher salt. Very good.

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GAILANDKIDS

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Reviewed: Oct. 9, 2009

Thsi was one of the best pork recipes I have made. I reduced the cooking temp to 300 degrees and it was so moist. I also browned mine before I cooked it. Great recipe!

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MRSDAVIS21

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

This is the best pork loin. We absolutely love it. The potatoes are amazing too.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Oct. 6, 2009

Great recipe. Very little prep time. Made the house smell great which tortured all waiting for dinner. I would definitely make again. I too used little pepper for taste...if it is too "peppery" my kids won't eat it!!

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justine37

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Reviewed: Oct. 4, 2009

Reviewers were absolutely 5 star right. Perfect recipe, just don't overcook or it might be dry..Mine turned out moist & juicy, but this isn't my first try!

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SYLVIE965

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Reviewed: Sep. 18, 2009

Very awesome recipe!! I have a very limited selection over here (Germany) so I used two 1 lb roasts, and took another user's review to cut the time down to 20/50. Absolute perfect timing!! It was incredibly juicy, tender, and flavorful. This will be going into our rotation/company dinner's immediately!

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Sep. 14, 2009

This pork loin turned out perfectly. We are a family of 3 so I only used a 2 pound roast. I seasoned it as suggested but used fresh thyme that I had on hand instead of dried. Cooked it on low for 6 hours in my crockpot with about 1/4 cup of chicken broth added for moisture. Served with baked sweet potatoes and stewed cabbage. Thanks for the easy and delicious recipe.

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HShanks

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Aug. 26, 2009

This recipe turned out great! The pork was tender and flavorful and the potatoes had a bit of a crispy edge thanks to the olive oil. All you need is a steamed veggie on the side to make the perfect weekend dinner (weekday if you have 2 1/2 hours to put dinner on the table). Thanks for sharing!

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Aug. 20, 2009

I made this for dinner tonight, and I wasn"t happy with how it turned out. Unfortunately, it was not the moist, succulent pork dish I hoped it would be. The flavor wasn't bad, but the pork was dry. Fortunately, there were enough drippings to make a pan gravy, so it was edible.

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opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

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Reviewed: May 13, 2009

I made this recipe exactly as given only I cooked mine in a slow cooker. The roast was so moist and tender, but did not have alot of flavor. I added exactly the amount of ingredents called for in the recipe and my roast was slightly smaller than the one called for in the recipe. The potatoes were good tho. My husband asked "did you season it"? My anticipation was great, so I was a little disappointed in it. My son (a great cook) said I should have added Kosher salt instead of regular and that would bring out the flavor more?

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lanie60

Cooking Level: Intermediate

Living In: Humble, Texas, USA

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Reviewed: Apr. 22, 2009

PERFECT!!! I cooked this for my Father's Birthday dinner with a total of ten people. Everyone had seconds and even on the potatoes. I pulled the roast out of the oven at about 155 degrees allowing it to rise to 160 degrees during resting. It was very juicy and tender with wonderful flavor.

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Troy

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Reviewed: Apr. 19, 2009

I made this recipe last night and it was amazing... I love it, I love it, I love it... and so did everybody else... The pork was so tender and moist and flavorfull.. I did use a meat thermometer (just the one you can stick in the roast and leave in while it cooks) so it did end up being in there for almost 2 hour because we had a big piece. And the potatoes were very very good. I will certainly make this again and for whenever we have company as well.

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Shana

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Reviewed: Apr. 3, 2009

Very moist and yummy! I didn't have chives, but I used yellow onions and baby carrots to compliment the potatoes. Once I added the potato mix to the pan, I only cooked it for 25 minutes and it was perfect! At 175 degrees internal temperature.

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LoreB

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Reviewed: Mar. 31, 2009

I over cooked the pork, it was dry. I took it out at 170. Put the potatoes back in over for 15 mins at 400 and they were nice and brown. Good dinner but next time i would take the meat out earlier. Very lean piece of meat, dries out quickly.

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