Reviewed: Aug. 22, 2012

Very good for a quick put together. I didn't measure all the spices, just poured them into the pan, mixed it and spread it over the bottom of the pan and rolled the meat in it to coat it, leaving the extra spices in the bottom. Then I made gravy with the pan drippings using 1 cup chicken broth, 1/2 cup white wine, salt and corn starch. Scraped the pan, poured it into a saucepan and mixed it all together. Delicious.

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Reviewer:

LISAC23

Cooking Level: Expert

Reviewed: Aug. 17, 2012

I did not care for this recipe.

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Reviewer:

shski

Reviewed: Jul. 19, 2012

This recipe was delicious! I feel like it took me all day to cook but it was worth it. Per recommendations, I increased the temperature to 380 during the 2nd half of the cook time and also added cooked apples to the meal. The pork loin was super-juicy and the flavor was amazing. Totally worth cooking!

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Reviewer:

Courtney

Reviewed: Mar. 5, 2012

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

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Reviewer:

Bully

Reviewed: Feb. 28, 2012

Awesome best roast I have ever made.

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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.

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Reviewer:

Leviticus

Reviewed: Feb. 2, 2012

not much flavour

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Reviewer:

dipasqualel

Reviewed: Jan. 25, 2012

Very Good!

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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.

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Reviewer:

Linda (LMT)

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.

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