Roast Loin of Pork Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 9, 2009
I did not like this. It did not suit our tastes.
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Cooking Level: Expert

Home Town: Bedford, Indiana, USA

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Reviewed: Mar. 24, 2009
This was very good. The onions absorb the wine flavor and the sauce and onions (marinade) are really good over mashed potatoes. Will definitely make again. Oh, I made the whole roast in a crock pot and cooked it in the marinade. Came out really tender.
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Living In: Jamestown, North Dakota, USA

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Reviewed: Dec. 12, 2008
Very tender and flavorful! I server it with Funghi trifolati (sauteed shitaki mushrooms with garlic & parsley)
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Reviewed: Oct. 19, 2008
We used a whole tenderloin (about 9 pounds), so I used a whole bottle of wine and doubled the rest of the recipe. I added a good handful of chopped fresh parsley & a little fresh basil along with some rosemary, marjoram and celery salt. We slow cooked this on the grill. This was the hit of the party and has been requested (more like DEMANDED) for the next party. Thanks for sharing your recipe!
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Cooking Level: Intermediate

Reviewed: Jul. 30, 2008
This did not seem to absorb much of the flavor from the marinade but it was very well received anyway
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Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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Reviewed: Jul. 12, 2008
I made this in the slow cooker, without marinading it beforehand, and it turned out great. Very flavorful. I modified the recipe slightly based on what I had: I used only half an onion; 4 bay leaves; 2 cloves of garlic; no thyme and instead used 1/8 t. dill weed; only 1 1/2 T. olive oil; and added about six carrots, cut in large pieces. I used Pinot Grigio as my wine. My three-year-old ate everything on his plate.
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Reviewed: Feb. 14, 2008
This was really good, I normally find roast pork very dry, but I marinated this overnight, and it was so juicy, and what a wonderful flavor, I will definitely make this again.
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Reviewed: Feb. 1, 2007
This was by far the worst tasting pork that I have ever experienced.
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Reviewed: Jan. 23, 2006
I made this recipe following all the instructions and everyone raved about it. I wouldn't recommend marinating it for any longer than it states in the recipe. I might even suggest not marinating longer than 4 hours.
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Reviewed: Sep. 29, 2005
I changed this recipe slightly, I used apple jusice instead of wine, and I was only able to marinate for about 2 hours. But I batsed the roast with the marinade as it cooked, and it came out delicious!
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