Reviewed: May 23, 2011

My loin was 4.77 lbs and cooked within two hours. I marinated it about 6 hours and it was very flavorful. I did use fresh rosemary and I think that helped.

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1 user found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Apr. 11, 2011

i had a small roast, only about 1.5 lbs and seared it in my dutch oven w/ the olive oil. I used fresh rosemary from my garden and followed the other instructions as written. About 2 hrs in the oven at 350 with the lid on the dutch oven...delicious!!!

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7 users found this review helpful

Reviewer:

Joyce

Cooking Level: Expert

Living In: Poway, California, USA

Reviewed: Apr. 6, 2011

I thought that this was okay... The rosemary provided some flavor but I didn't feel that there was enough flavor to want to go back for seconds.

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6 users found this review helpful

Reviewer:

alison.allen

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 27, 2011

Followed Absentminded0's advice rubbed the roast in the garlic and rosemary and stored in a ziploc for a couple of hours then cooked with a cover in a little water for 1.5 hrs. WONDERFUL!!

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4 users found this review helpful

Reviewer:

AJNOLFF

Reviewed: Mar. 26, 2011

I used a 4.5 pound double top loin, separated into two pieces side by side. I doubled the rest of the ingredients accordingly. At 1 hour and 45 minutes the temperature was already at 160 so I immediately took it out. The pork was moist and delicious even though I let it cook just a little too long. I think it was a little heavy on the rosemary and olive oil, but the garlic was just right. The strong rosemary taste and aroma was fine for the first meal, but it didn't work so well for leftover sandwiches. Overall this is an easy and quick recipe worth repeating.

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8 users found this review helpful

Reviewer:

Valerie

Reviewed: Mar. 22, 2011

Wonderful! My husband is not a fan of pork and even HE loved it! As suggested by another review, I marinated the pork in the olive oil/rosemary/garlic mixture overnight. Then I put a layer of thin sliced onions in the bottom of the crock pot. I added the pork, marinade, a can of chicken broth (in place of the wine) and potato wedges. It cooked on high while I was at work (mine cooked 10 hours). The meat was so tender, you didn't need a knife. This was wonderful. I will definitely cook this again!

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9 users found this review helpful

Reviewer:

Swtpea22

Reviewed: Mar. 19, 2011

with minor adjustments taken from other reviews, this came out excellent. Ive made it at least a dozen times for family and friends alike - and its enjoyed by all.

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1 user found this review helpful

Reviewer:

Dru

Reviewed: Mar. 18, 2011

I altered the recipie according to A-STEITZ and cooked it in the crock pot. Turned it over once so that it wouldn't get dried out. :)

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3 users found this review helpful

Reviewer:

Desiree

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Costa Mesa, California, USA

Reviewed: Mar. 17, 2011

I made this with 2.5 pound pork loin and it came out great. After reading the previous reviews, I actively monitored the temps and it was done closer to 1.5 hours. This will be going into my monthly menu rotation.

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5 users found this review helpful