Reviewed: May 8, 2013

I wanted to try something new and since my mom came to visit, I thought this would be nice. I was wrong. IT WAS GREAT! I paired it with rice and a veggie and used the same wine I used in the recipe to go along. Mom was impressed, hubby was full and I am a satisfied kitchen-witch!

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Reviewer:

JessicaMarie

Reviewed: Mar. 21, 2013

Excellent dinner and easy to prepare.

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3 users found this review helpful

Reviewer:

LEEBUSBEE

Reviewed: Mar. 6, 2013

I doubled recipe. Very easy and good. I will use again and gain because it was easy, good, I didnt have time to marinate, and I will always have all the ingredients on hand.

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Reviewer:

Suzanne2003

Reviewed: Feb. 12, 2013

YUM-EE!!! Lovely flavor. I deglazed the pan with a gravy mix instead of wine. On to a winner.

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Reviewer:

Honeybee

Cooking Level: Intermediate

Home Town: Cottage Grove, Oregon, USA

Reviewed: Feb. 10, 2013

I decided to make this for Sunday dinner, and was a little worried about not having the time to marinate in advance, based on other reviews. There was no need for worry. The pork was tender and flavorful and the sauce was delicious. It paired well with roasted sweet potatoes and broccoli and rated a 'thumbs up' from the family. I used fresh rosemary (3 tablespoons based on another reviewer) and less olive oil than called for.

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Reviewer:

rileysmom

Reviewed: Jan. 24, 2013

Very good.

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Reviewer:

Rex Hutcheson

Reviewed: Jan. 23, 2013

Made it exactly by the recipe and it turned out fantastic.

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Reviewed: Jan. 21, 2013

Just ok. Not enough flavor, and meat wasn't dry, but not moist either. I followed the recipe exactly, but doubled + as my roast was 5lbs. I used a meat probe and this took 2.5 hours.

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Reviewer:

kim

Reviewed: Jan. 3, 2013

We tried this tonight and thought it was ok. I followed the recipe and the rosemary was a bit strong for us. I will probably make again, only use left rosemary and more garlic.

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Reviewer:

apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

Reviewed: Jan. 1, 2013

My roast had the bone in and was very thick so my cooking time was increased by 1 hour!! But if you use the thermometer after the first hour, you won't go wrong!! I took it out at 130 degrees ish ( closer to 135) and wrapped it in the foil with the white wine and let it sit for 30 minutes!! EXCELLENTE!!!

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4 users found this review helpful