Reviewer:

SSX

Reviewed: Dec. 9, 2012

This tasted very good. Mine took about 1 1/2 hours to cook.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Dec. 4, 2012

This recipe is soo easy and sooooo very delicious!!! Definately will do it again and again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mish58

Reviewed: Nov. 6, 2012

I sprinkled the roast with

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Robert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Jul. 25, 2012

Simple and Fantastic! Used all the ingredients that most anyone would have on hand in their kitchen and produced a BEAUTIFUL cut of pork. I didn't alter the recipe a bit other than to stuff the slivers of Garlic down in some holes poked in the loin and this thing came out as great as some pork dishes I've had at 5-star restaurants here in Dallas. TRY IT - you won't be disappointed.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ChefHouse

Cooking Level: Expert

Home Town: Sulphur, Oklahoma, USA

Living In: The Colony, Texas, USA

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mercedes Veronica

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tree

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jen04

Reviewed: Feb. 18, 2012

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

Was this review helpful? [ YES ]
1 user found this review helpful

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).

Was this review helpful? [ YES ]
2 users found this review helpful