Reviewed: May 13, 2012

I enjoyed the veggis on this. But After prepping those I realized that my pork had gone rotten. So I chopped up some chicken and sautéed it the pan with the onions, peppers, garlic etc... came out fabulous... I can't wait to try it with pork.

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Reviewer:

Cathy

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Cooking Level: Intermediate

Home Town: Harwich, Massachusetts, USA

Living In: Melrose, Massachusetts, USA

Reviewed: May 5, 2012

Easy and delicious!

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Reviewer:

Vicki Mason

Cooking Level: Expert

Home Town: Grafton, Ohio, USA

Reviewed: Apr. 22, 2012

Great easy recipe, and something that I would make again with a few tweaks. Being honest I did find the paprika too over powering for this type of joint. Next day I will omit the paprika and mustard and make into more of a herb filling. Great easy recipe, thank you for sharing.

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Reviewer:

apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Apr. 3, 2012

Definitely take out of the oven when it reaches 145 degrees. It will continue to cook while it rests and this ensures that you'll have the most moist and tender pork possible.

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Reviewer:

Sharon

Reviewed: Mar. 23, 2012

I didn't use any of the fresh veggies or butter. I simply mixed the dry spices, omitting the salt, and rubbed the roast. Then I chopped garlic and rubbed in along the top of the roast. I finished it off by rubbing salt on the roast. Very yummy!

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Reviewer:

4runs10

Reviewed: Feb. 22, 2012

Very good! Used ingredients as written. I had a 4 lb whole pork loin...I did not butterfly it or cut/roll/tie it. I cut the slits in the top/sides of the loin, inserted the veg/herb mixture and baked for 2 1/2 hours at 170 degrees. When I got home from my son's baseball game, it had an instant thermometer reading of a perfect 135 degrees. I would serve this for company...but it was good for a Tuesday night! Leftovers for sandwiches, too.

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Reviewer:

ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

Reviewed: Feb. 9, 2012

Delicious !!!

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Reviewer:

justin

Reviewed: Feb. 7, 2012

This turned out beautifully - will make again for sure.

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Reviewer:

Belladonna

Cooking Level: Intermediate

Living In: Georgetown, Ontario, Canada

Reviewed: Jan. 1, 2012

Very nice rustic and herb flavors. I seared the loin all around after saute'ing the other ingredients with the addition of some rosemary... I then put the loin in a dutch oven and rubbed all the ingredients on it.. I took it out of the oven just as it hit 160 because my wife wont touch it before that and let it rest 10 minutes. I used the drippings to make a gravy for mashed potato's and it was all very well liked...

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