Reviewed: Nov. 18, 2009

Very good recipe and adding at least 1/2 teaspoon of ground red pepper makes this recipe almost perfect.

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barryc

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Reviewed: Nov. 16, 2009

This was wonderful-- What a great flavor-- I did not use the green pepper though ! Still was marvolous

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donnatherealtor

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Reviewed: Oct. 24, 2009

This was absolutley delish!! I made it for company that stayed with us over the weekend, and all I heard all weekend was how wonderful my roast was, will definatley make this again. Very, Very, Very yummy!!!

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Lisa

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Reviewed: Oct. 6, 2009

This is very good. I cut the roast a little differently - slicing lenthwise thinly (1/2 inch) and rolling it as I go, to end up with a wide, flat piece. Then I spread the filling onto it and roll it back up and tie in several places. The ends especially should be tied very snugly to keep it all in place. I then sprinkle the paprika on top before roasting. I use a meat thermometer and remove the roast at 160 degrees F. (Because of the filling, I test the temp in several places.) Never dry and always delicious!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Sep. 28, 2009

best pork roast I ever made. everyone loved it.

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hannah

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Reviewed: Sep. 1, 2009

This was delicous! Yum

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Heather

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Reviewed: Aug. 10, 2009

This is a quality recipe and one that I will use over and over. Particularly when guests come over and I need to make a bigger meal. A real crowd-pleaser.

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hglenn

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Reviewed: Aug. 9, 2009

wonderful, had it for my family visiting and my picky granddaughter eat it up. Very, very good and easy to prepare.

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coupon

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Reviewed: Aug. 6, 2009

Wow, this tasted great! We raise our own hogs for meat. This is the best pork roast I have ever made. Very tasty!

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Bonnie

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Reviewed: Jul. 12, 2009

We did not have a chance to marinate this but it was still very moist and flavorful. We used a smaller pork loin but didn't reduce the filling, that may have helped. Also, we did not add any onion powder (didn't have any) and did not feel as though it was missing. This was a hit at our dinner party and will be added to the family cookbook.

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LuckyChris101

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Reviewed: Jul. 9, 2009

This is yummmm! I've made it a few times now and realized I've never written a review. I also marinade over night in the fridge, it's just so moist and full of flavor it gets devoured every time. Thanks so much Grace.

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tizech

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Reviewed: Jul. 1, 2009

Pork Loin comes out wonderfully moist and flavorful. I prefer a more traditional flavor so I omitted the green peppers and added fresh rosemary. I did everything else just as written and it was delicious. I think it must be the celery that makes it turn out so moist and tender. Thank you very much!! I will make this again and again.

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laracucina

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Los Angeles, California, USA

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Reviewed: May 29, 2009

I made this exactly as directed and I didn't care for it much at all.. I didn't like the smells as it was cooking.. the peppers and celery were very strong and just smelled weird. And although the taste was ok and the hubby and kids said it was good it just wasn't good enough for me to make again. I just felt like the tastes just didn't blend together very nicely and guess that's just a personal preference. Sorry... I was excited to try this but it just wasn't for us.

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: May 26, 2009

I loved it and plan on making it again.

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Christine

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Reviewed: Apr. 21, 2009

This is very tender and has a nice flavor. It does take quite a bit of prep work though.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 28, 2009

I didn't have a green pepper or ground mustard but it was still excellent! This recipe is def a keeper!

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loislane76

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 19, 2009

I couldn't beleive how tender this roast was! My family of four consumed a five pound pork roast in one setting (including a daughter who barely eats)and begged me to cook another one the next night.

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Consejero

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

Good recipe, but if you wait untill the temp reaches 160 the pork will over cook. I find that if you take it out at 145 and let it rest it will continue to cook, pork is at its best flavor when sliced and it appears blush in color

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