Reviewed: Apr. 17, 2012

This was a HUGE success for Sunday dinner. We had people over and EVERYONE loved it. We baked it in an oven bag, it made it so juicey and tender. And i took reviewers advice on cutting into the sides and stuffing with garlic! Perfect! Served it with fresh garlic green beans and my amazing mashed potatoes. We also had fish, rice and cheesey broccoli. all from scrathc

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Reviewer:

Mercedes7

Reviewed: Apr. 15, 2012

I made this for a church dinner late night 100 lbs. of pork tenderloin got raving reviews. Thank you for the recipe

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Reviewer:

tree

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Reviewed: Mar. 14, 2012

So good! I used a 2lb boneless rib pork roast and it took about 1.5 hours to cook to perfection. I used 3 cloves of garlic, taking the advice of others & putting some in slits in the meat. I didn't measure the rosemary, just eyeballed what amount would be good for the cut meat I had. I probably only used about 1 tablespoon. I added some fresh ground pepper as well. Very simple, and my husband & son loved it.

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Reviewer:

jen04

Reviewed: Feb. 18, 2012

Love the taste, and the roast was so tender. Thanks so much for sharing!

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Reviewer:

IMSHYNOMORE

Reviewed: Nov. 16, 2011

This turned out EXCELLENT. We grow our own rosemary so have plenty to spare (and who doesnt love plenty of rosemary?). I did top my slices with spoonful of roasted pineapple and habanero sauce and not only did it add a little kick, it really complimented the flavor of the rosemary (I used about 5 sprigs - 4 broken and spread over the roast and 1 cut in half and stuffed into the roast).

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Reviewer:

jessihugh

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Albany, Oregon, USA

Reviewed: Sep. 2, 2011

This was fantastic! I had a small pork loin and just cut the recipe in half, baking for 1 1/2 hours. It was tender and juicy. I covered it with tin foil for the first 30 minutes. I'd say it was the best I've cooked yet.

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Reviewer:

Julie

Reviewed: Feb. 12, 2011

My family didn't like it. It didn't have a lot of flavor.

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Reviewer:

chefjnj

Cooking Level: Intermediate

Reviewed: Feb. 6, 2011

Excellent! i doubled the amount of olive oil, rosemary and garlic. My family loves it!

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Reviewer:

momsr2cool

Reviewed: Feb. 4, 2011

WOW!!! I can't believe how GOOD this is and how EASY!!! I never made a pork roast before, but this is going in to my regular rotation for sure!! I can't believe what I've been missing out on! I had a 2.75lb roast, so I started checking mine after an hour with the meat thermometer. It took about an additional 15-20 minutes. I covered it with foil after that and turned oven off and left in there while I finished up the sides. I made Stove Top stuffing, gravy (for the stuffing, the meat didn't need it but the option was there) and broccoli. Whole family loved it and I was feeding a family of 7! My house still smells awesome!! Thanks for the post!!!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Feb. 1, 2011

I added 1/4 Cup basalmic vinegar and breadbrumb to give a tickened paste to stick to the pork. I reserved some sauce on the side and mixed it with potatoes and cooked it all in one pan. Meat was moist and potatoes delicious!

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