Reviewed: Nov. 19, 2009

very flavoful! I used a store bought white wine cullinary broth. one cup of this with a few large celerypieces, onion wedges and large potato wedges and a few carrots. all in the oven at once . it was great. we ate the onions wedges that I intended for flavor only. better yet leftovers make a resteraunt quality sammichs!!! adding to my recipie book. thanks. and thanks for all the wonderful reviews!!!

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Kim

Cooking Level: Intermediate

Home Town: Dillsburg, Pennsylvania, USA

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Reviewed: Nov. 17, 2009

it was very good a little salty though

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sean

Cooking Level: Beginning

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Reviewed: Nov. 15, 2009

I followed the recipe as written but using fresh rosemary. Cook covered for an hour then for 1/2 hr. uncovered. It looked really white so I broiled it for about 10 min. But the gravy was not what I expected it to be. too pasty using cornstarch and water. Not the OP's fault , just one of the reviewes I read here Next time, I'lll just reduce the pan drippings and go with that.

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keeners

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Reviewed: Nov. 13, 2009

I was expecting much more from this, especially since there were so many great reviews. I found it to be fairly dry, and not as flavorful as I thought it was going to be. But my family was happy, just not the best meal ive ever made.

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Hollee.Palot

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Reviewed: Nov. 10, 2009

This was delicious and even though I over baked it, I used the drippings to make a wonderful gravy! The best pork loin I've ever made! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 9, 2009

This was pretty good. I used the same amount of spices, but used a 1.5lb roast. I covered and baked it for about an hour and 15 minutes. It was falling apart and delicious! thank you for the wonderful recipe.

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yeeeee

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Reviewed: Nov. 9, 2009

Made this tonight and my fiancee really loved it! I personally don't like pork though, of any nature, so I tweaked the recipe a bit--and glad I did! I didn't have time to marinate this, so instead I punctured holes every inch and placed a thinly sliced garlic clove inside of the pork tenderloin; then I followed that with a salt/pepper/rosemary rub on the outside (w/ olive oil). I only had a 1lb tenderloin so I baked it on 350 for 45 minutes. Came out yummy!! The garlic inside the pork really added flavor to the meat. I'm no chef and this turned out great, so 5 stars on easiness (but only gave it 4 since pork is usually yuck) :)

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Sooner Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 9, 2009

I liked it but I felt that the rosemary flavor was overpowering - I'll use less next time. I also think it would be good in a slow cooker with golden mushroom soup

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MMSITTIG

Cooking Level: Intermediate

Home Town: Highland, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 8, 2009

Simple and flavorful. I used my mini food processor and made the garlic rosemary paste and smeared it all over. I let it sit overnight and then brought to room temperature before roasting it. Using a meat thermometer helped me gauge exactly when the loin was ready. Tender, succulent, and so moist. My husband had to go back for seconds and then thirds. The only thing is that I did not get a lot of pan drippings, so my wine sauce was a little weak on flavor. Since I have rosemary plants, I think I will be doing this one often!!!

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Aileen W.

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Reviewed: Nov. 8, 2009

Double amount of wine and 1/2 the amount of Rosemary (also used more garlic). Thickened gravy with 3 T. cornstarch and 1/3 cup cold water.

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Paula Kasten

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Reviewed: Oct. 31, 2009

I usually cut my pork loin into pork chops, so I found this recipe, which looked too simple to taste as heavenly as it did! Anyway to use w.pork chops, I just smooshed some of the "paste" (btw I have a rosemary plant so always use fresh and always use more than the recipe calls for :)between each pork chop, set them each one on top of the other in a ziploc bag, let them sit in the fridge for the entire day til dinner time.. When it came time to cook them I fired up the BBQ and set them on the grill, rosemary leaves and all. Everyone, including myself, though these were hands-down THE BEST PORK CHOPS ever.

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toivosgrl55

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Reviewed: Oct. 25, 2009

Prep was easy, took the suggestion about adding carrots & celery w/ wine and also added potatoes. Turned out beautifully.

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1hotmama

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Reviewed: Oct. 21, 2009

I very rarely take the time to write a review but this one was absolutely unbelieveable.! It only took me about 10 minutes to prep. My roast only took and hour to cook and my house smelled GREAT! The meat was sooooo tender and tastely. This is now a staple for my family. LOVED IT

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mommycook

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Reviewed: Oct. 18, 2009

Yum, yum, yum, yum. We loved this. I used fresh rosemary and a 3 lb boneless pork loin roast. The house smelled unbelievable while this cooked. It took just over an hour at 350 so way shorter than expected. Paired beautifully with Grandma Jeanette's Amazing German Red Cabbage on this site.

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amyincolorado

Cooking Level: Intermediate

Home Town: East Brunswick, New Jersey, USA

Living In: Parker, Colorado, USA

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Reviewed: Oct. 17, 2009

My boyfriend made this while I was out for a girl's night. He said it was so good he couldn't stop eating it and ate nearly the entire two pound roast. He replaced the white wine with vegetable/chicken broth because we didn't have any wine in the house. He absolutely loved it!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Oct. 15, 2009

fantastic! I to added red wine, amazing.

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Miss La-Ti-Da

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Reviewed: Oct. 14, 2009

Followed recipe exactly except I added some onions, carrots, celery and potatoes. I also used fresh garlic and rosemary---DH loved it. Will make again.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

I thought this was decent as written. Hubby was late getting home so I sliced the loin, and warmed it up by browning it in the skillet with some of the juices.... now that made it wonderful! Next time I will add that step and cut out making the gravy.

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lsmohler

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Reviewed: Oct. 8, 2009

We did not like this recipe at all. I let the meat marinate for at least 3 hours and it still came out SO BLAND. It smelled so good when it was cooking in the oven - but when I took it out it was so bland. I even made a gravy to go with the meat, but still no flavor. Will not cook this recipe again. My bf said "you shouldn't cook pork again" after this recipe.

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Veronica

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Reviewed: Sep. 29, 2009

We thought this pork recipe was wonderful! I used chicken stock instead of the white wine and it was still great. Be sure to use lots of thinly chopped garlic. If you use enough, the pork will be very flavorful!

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fbradford

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