Great recipe - I was in a hurry so I didn't do the part about cutting the holes and stuffing the paste, I just rubbed it onto the pork. It was great though, very tender and perfect flavor! (I also omitted the wine step but that sounds good too).

I used a 3-4 pound pork shoulder roast with this recipe, and I used roasted garlic instead of minced raw garlic. (I cut an entire head of garlic until the tips of each clove was showing, drizzled with olive oil, wrapped the head in aluminum foil, and stuck it in the oven on 400 for 45 minutes.) Squeezing the roasted garlic out from the head and mashing it up made much more of a "paste" to rub into the cuts in the meat and all over the outside. I went ahead and added the white wine to the pan and let it cook along with the roast. I covered the roast and cooked it for 4.5 hours on 275. It was fall-apart tender and smelled great while cooking. Yum!

Excellent did not change a thing. Will make again

My family loved it. I used fresh rosemary and and some thyme as others suggested. The 2nd time I cooked this I used 1/2 wine and 1/2 sherry vinegar. I deglazed the pan with a few more tbsp. of the vinegar and it made a wonderful rich gravy.

Recipe totally rocked! I had to make minor changes due to lack of wine. It sucked I was looking forward to white wine, but all I had was red, so I used chicken broth instead and added a whole onion during the deglazing process. Total hit all the men loved it and I served it was roasted red potates and asparagus.

I found this recipe very overpowering and dry. The rosemary should be cut in half of what the recipe says. I cooked this pork a little over an hour with checking a meat thermometer to 160 degrees. We cook pork loins a lot and no one in our family cared for this and we are not picky eaters.

I like the combination of rosemary, garlic and pork and it smelled wonderful as it was roasting. My meat was dry however after cooking at 250 for 2 hours and basting throughout. I thought slow roasting it would make it more tender, but not so. Will try again at the recommended temperature and make sure not to overcook.

I used a loin that was 2.5 pounds and the cooking time was way too long. It was dry enough to flake like tuna and had a livery taste to it. No thank you.

So easy to make. Yum!

A hint for stuffing herb paste into the cuts on a roast: cut little x's instead of just slits - much easier! I did make some changes. I added a tsp. of thyme as suggested by several reviewers. I also put about a tsp of the wine into the paste. I poured the wine into the pan while it was roasting, and quarted some small onions and set them around the roast. The meat was flavorful, tender and juicy.

My favorite!!! I double the wine so I'll have more gravy and throw in mushrooms in the pan only because I love mushrooms in gravy. Then when the roast in done I mix a little flour/water mixture to make the gravy a little thicker.

made this receipe for my family and the meal went over big time. Only thing is I added fresh mushrooms in with the loin and did not add enough, this will be a great addition to my cook book.

So yummy and full of flavor!! Made the following adjustments for a 4 lb. pork loin: 8 cloves garlic, 3 tablespoons fresh rosemary, 2 tsp. kosher salt, 1/2 tsp. pepper, 1 tsp. dried thyme (didn't have fresh), and enough olive oil to form a paste. I mashed it all up with a mortar and pestle, rubbed it all over the pork and marinated it in a large plastic bag for 3 hours. It took 2.5 hours (165 degrees internal temp) to cook. FANTASTIC!

I marinated the loin in the seasoning about 2-3 hours beforehand. I added slightly more wine (and added before baking). I also threw in some large pieces of onions, mushrooms and garlic cloves that I had on hand. Very moist and tons of flavor!

This was my first pork loin and it turned out wonderful. It was moist, flavorful and juicy. It was tender enough to cut with a fork. I made up the rub, applied it to the loin and then sealed the roast in a food saver bag to get it coated better, left it for about an hour. I browned it in olive oil and garlic before throwing it into the oven. It didn't need the full two hours as others have stated. I did make my own gravy with the pan drippings and wine, I pressed it threw a sieve before serving.

Not a lot of flavor in this one.