Reviewed: Dec. 23, 2011

My family loved it! Thanks! :)

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Reviewer:

windmillian

Reviewed: Oct. 31, 2010

best pork roast ever. i use fresh ginger and it gives such a great kick.

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Reviewer:

sorayalovescoffee

Reviewed: May 28, 2010

i bought the wrong cut of pork for what i really wanted to make, so i needed a recipe for a loin roast. i chose this one, it was simple and i had the ingredients on hand. overall, it was fine. im not a huge fan of pork roast or pork chops, but this was fine. it tasted good and was moist. ended up as a nice save on a messed up shopping buy.

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Reviewer:

SpaceCadetB

Reviewed: Mar. 29, 2010

I wasn't a huge fan, but my family did eat the pork. I doubt I'll make it again.

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

I made this today with a 2.7 pound boneless pork loin and followed the recipe pretty closely except I used a little less of the spices because of the size of my roast and I let it rest in the fridge with the spices rubbed in for about an hour . It was done in a little under 2 hours and wa so juicy and flavorful! Good enough for company. Thanks for a wonderful recipe.

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Reviewer:

Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

Reviewed: Dec. 1, 2009

Moist, flavourful - just vary the spices in the rub for variety.

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2 users found this review helpful

Reviewer:

Sharron

Reviewed: Aug. 18, 2009

AWESOME!!! I cut the onions thick and made a "bed" for the roast(I don't have a rack) and I doubled all spices making it almost like a breading. I also let it sit for about 20 minutes, like another viewer suggested. It was superb! Thanks for the new staple!

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Reviewer:

Jessie

Reviewed: May 25, 2009

I changed a couple things based on availability, but the roast turned out tasty and juicy, and it looked nice too. One of the best we have had, and hubby has asked for it again. I did not use the ginger (not big fans), and used garlic powder with a pinch of salt (did not have garlic salt). I do not have a roasting rack so I simply roast it in a foil-lined pan with no liquid. I used the onions to start but they burnt to a crisp so I removed them- will try cutting them thicker next time. After an hour and a half it was done perfectly (at 350)and the drippings made a tasty au jus.

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Reviewer:

robybird

Cooking Level: Intermediate

Reviewed: Mar. 25, 2009

Since the first time I made this recipe it has been one of my favorites. SO easy to make and the flavors are perfect together. I have made this for years now. I change nothing except I do let it (rest) wrapped in foil for 15 minutes before serving and slice very very thinly.

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Reviewer:

sharon

Cooking Level: Expert

Reviewed: Mar. 16, 2008

My roast came out a little dry even though I used the convection bake setting on my oven and reduced the heat by 25 degrees. Maybe I sliced the onion too thin, but the slices just cooked to a charred paper consistency and added nothing to the meat's flavor. I wasn't sure I liked this combination of flavors - the ginger and paprika seemed at odds.

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3 users found this review helpful