Reviewed: Nov. 20, 2009

Wonderful combination of herbs! I was out of sage, used oregano, still fantastic. Thanks!

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Reviewed: Nov. 18, 2009

This was very good! I used a pork shoulder roast (that's what I had) and left it wrapped in the herb rub overnight. It was delicious! Thank for sharing.

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*Laura*

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Reviewed: Nov. 17, 2009

This recipe was fantastically simple and quite delicious! Taking the advice of others, I added a bit of ground garlic. We will certainly be making this herbed pork again.

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Taliarose

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Reviewed: Nov. 17, 2009

Fabulous! I have made this three times with great reviews from all family members. I have not and will not change a thing. Perfect.

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froggy

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Reviewed: Nov. 16, 2009

This was easy to make and had great flavor! The one tip I have is to watch it closely if you don't have a meat thermometer. I put the roast in and set the time to 2 and 1/2 hours. I checked it with the thermometer at 2 hours and it was already done and over temperature.

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Jessica

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Reviewed: Nov. 16, 2009

This was amazing. I had some kind of pork roast with a bone in it (the butcher recommended it and I've forgotten exactly what he said it was). I used a little olive oil as others recommended and had this marinate overnight and through the next day. It was the juiciest pork I have ever eaten and the outside glazed over and tasted amazing. I cannot recommend this recipe enough!

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 16, 2009

my family wants me to make it again I used only a 3 pound roast

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willdozer781

Cooking Level: Beginning

Home Town: Parkville, Missouri, USA

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Reviewed: Nov. 13, 2009

5 stars, nothing less. I omitted the celery seed as I don't like the taste of celery but everything else was great, I think cooking the pork at a low temperature for a longer time leads to the juicy tenderness that is this recipe. definitely a keeper, thanks so much for sharing!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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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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