Reviewed: Nov. 11, 2009

Oh my gosh!!! WONDERFUL. I did not have marjoram so I substituted dried rosemary. I also added a tsp of powdered garlic as suggested in another review and about 1/2 can of chicken broth (we like gravy). The juices were so rich I was able to add the reat of the can of broth along with water & flour to make about 2 cups of gravy. Unbelievably tender, moist & flavorful. Best pork roast ever. I used a 3+ pound boneless pork shoulder roast.

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RBCupcake

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Reviewed: Nov. 9, 2009

Moist and superbly flavored, this pork roast was a huge hit at my house. I rubbed the roast with a small amount of olive oil to help the herbs adhere to it and refrigerated it overnight. Accompanied by Butternut Squash with Onions and Pecans from this site, fresh green beans and homemade applesauce, this was a meal I would enjoy serving to guests. Leftover roast was delicious lightly warmed, topped with applesauce, and served on focaccia bread. I almost want to make this again just for the sandwiches!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 5, 2009

I added a bit of garlic powder. I didn't have any sage so I used cilantro flakes. I also used a can of chicken broth while baking. Very simple to make!

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KT

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Reviewed: Nov. 3, 2009

My husband had 3 additional pieces and said "Mmm", "Awesome", "So good" between bites. Very easy to make and juicy.

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STEPHCF

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Reviewed: Nov. 1, 2009

I was bored with my regulars pork roast recipe and was looking for something new. This recipe was very easy, plus I had all the ingredients. It was excellent, even the picky "I don't like pork" kids enjoyed it. I cut down on the seasoning about half, the roast I used was only about 3 pounds. It made a fantastic gravy, gonna have hot pork sandwiches with gravy for a meal this week. Thanks so much for posting

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virginia miller

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Reviewed: Oct. 22, 2009

This was only "OK" for me. Maybe I didn't use enough spices? They were fresh (not old) dried spices that I used but I didn't find that there was a lot of flavour. Maybe I am too used to the plain pepper, salt and garlic rub I usually use. I'll keep looking.

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jancanuck

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Reviewed: Oct. 19, 2009

This was YUMMO! Hubby and young son loved it too! I didn't even marinade it (last minute thought ~~ looking for something different to do with a pork roast). I rubbed the marinade on, and put in the oven ~~ very very yummy. Will make it according to the recipe next time....I'm sure it only gets better!

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SHERLOCKLABS

Cooking Level: Expert

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Reviewed: Oct. 15, 2009

This was excellent. I was only able to marinade in the rub for about 2 1/2 hours due to my starving husband. It was moist, the flavors penetrated the meat nicely, I can just about imagine how wonderful this would be sitting for the full time or longer! Thanks for sharing!

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mandyj

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

This was absolutely amazing! My 16 year old son asked if I would make this twice a week. The sugar in the rub made all the difference. It was moist and juicy and very flavorful. I will always use this recipe when I make a pork loin. Thanks for sharing.

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germanwife

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Reviewed: Oct. 9, 2009

I inserted 4 cloves of slivered garlic through the roast. the roast was slightly frozen when I started but I just used the rub anyway and it was awesome. I added some stock to the bottom of the pan as well. I cooked until internal temp was 150F and let it sit for 10 minutes under foil. AMAZING!

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kmerg

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Reviewed: Oct. 9, 2009

This was really good. The pork was very moist and tender too. The only thing I would change next time is to cut back just a touch on the sage. It was kinda overpowering, but still delicous!

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Cindy K.

Cooking Level: Expert

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 6, 2009

Really, really good! Great flavor, super moist, very easy! Definite keeper, thanks for posting!

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DONNA2B

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Reviewed: Oct. 4, 2009

Decided to try this because of the good reviews. I've made plenty of pork roasts and this ranks up high. I made it for company and we all thought it was superb. I rubbed it the night before and wrapped in plastic wrap. Then I started it in a 450 convection cycle for 15 min, lowered the temp to 325 and put the lid on my cast iron dutch oven for 2 1/2 hours. It was juicy and tasty and exceptionally tender!

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TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Jul. 21, 2009

This was absolutly amazing. Best flavour I have tasted on a Pork Roast. My kids ate every last bite and asked for seconds!! I will be making this recipe again and again!!

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Kitty Cox

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Reviewed: Jul. 12, 2009

5 Stars all the way! This was by far the best pork roast I have ever made! I also put olive oil on the roast so that the spices would adhere better, and put chicken broth in the pan when cooking. This was absolutely fantastic! Thanks so much!!

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Chris

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Reviewed: Jun. 26, 2009

Wow! I had already marinated my roast in blackstrap molasses and brown sugar, salt and pepper. I feared it would be a little boring, so I added the ingredients in this recipe to the marinade. Absolutely scrumtious! Could especially taste the celery seed which was great with pork. Family loved it - will make this again and again.

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Nancy

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Reviewed: May 8, 2009

I received this years ago and misplaced it. It's just as wonderful as the first time!

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Jinx

Cooking Level: Expert

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Reviewed: May 7, 2009

One of the best pork roasts I've ever made. This is definitely going into our recipe box.

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Basking

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Reviewed: Apr. 30, 2009

Followed to the T. except I didn't marinate. Not big on pork roast but like this I'm a huge fan!!!! Entire family loved it.

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Roz

Cooking Level: Expert

Living In: Deltona, Florida, USA

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Reviewed: Apr. 12, 2009

Great Recipe. I made this for Easter dinner and the Pork Roast was the star of the dinner. Everyone wanted to know how I kept the roast so moist. I followed the herb rub to a tee, but changed the liquid to apple juice. De-lish! This recipe is a much healthier choice then the Easter Ham. This is the new Easter go to recipe from now on. Thanks for a Great recipe!

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REDWINGFAN33

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Herbed Pork Roast

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