Reviewed: Sep. 27, 2007

Rosemary and pork are a wonderful combination. I do recommend crushing the rosemary in a herb grinder or with a mortar and pestle so that it adheres to the meat better and doesn't poke anyone's mouth.

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Rebcamuse

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 22, 2007

I added dijon mustard to the glaze & used fresh rosemary since I grow my own. The glaze crusted up beautifully and the flavour was fantastic! It works great on baked pork chops too. This is going to be my regular glaze for pork roasts from now on!

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abby

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Aug. 29, 2007

This was so moist and tender. It had great flavor. Thank you for sharing

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jul. 25, 2007

This was sooo easy and soooo delicious. I bought a package of two small pork tenderloins (2.5 lb)and used dried rosemary, fresh garlic (I put some on top and stuffed some inside the tenderloin) and EVOO. The meat package said to cook it at 400 for 20-25 min per pound. I cooked it for 30 minutes and checked it. The internal temp was already 160. It cooked faster than the recipe. It was sooo moist. My family devoured this!

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cener

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Reviewed: Jul. 10, 2007

Good, but nothing i'll remember!

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Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

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Reviewed: May 28, 2007

Perfect tenderloin! We loved it.

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Apr. 8, 2007

This turned out great. Followed recipe as written. My 4.5 lb pork roast took 1/2 hr longer than the 2 hours recommended and I would have left it in a full 3 hours had I not had to feed my company! It wasn't dry at all. I did make one little addition after reading some reviews - I sliced some onions and put them under the roast - that may have helped keep it moist(?) Anyway, this was definitely my idea of a roast pork and I'll keep this one in my recipe box.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Apr. 5, 2007

A WINNING RECIPE!

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CoolChef

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 1, 2007

The meat itself was very tender but we did not think there was a lot of flavor. Would probably not make again but thanks for letting us try.

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LESLEYfromWI

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Reviewed: Mar. 24, 2007

I have made this easy recipe several times and each time it is delicious. The rosemary aroma has everyone drooling by dinnertime. Any leftover roast (which is doubtful!) is great for sandwiches.

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BETSY60

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Reviewed: Feb. 16, 2007

I am not a meat eater, but I made this for my boyfriend about a week ago. His exact words were "That's the best piece of pork I've ever had". I baked it covered for three hours at a lower temp and then uncovered for an hour at 375. Just perfect! And the smell alone made me rethink my vegetarian ways.

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Annie47803

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Reviewed: Jan. 24, 2007

Very easy. Very tasty. Cut down on the garlic as can't stand the smell of the stuff. Missus loved it.

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djrickyb

Cooking Level: Intermediate

Home Town: Southend-On-Sea, Essex, England, U.K.

Living In: Lanzarote, Canarias, Spain

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Reviewed: Jan. 11, 2007

Delicious! And it tastes just as good the next day in a sandwich.

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PSYCHGIRL26

Cooking Level: Expert

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Reviewed: Dec. 23, 2006

Very good! Very easy! Thanks!

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ARTISTICANNIE

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Fife, Washington, USA

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Reviewed: Oct. 8, 2006

This was ok, but not very flavorful.

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Juliana

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Reviewed: Sep. 30, 2006

Wonderful Roast!!

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mischiefsgirl

Home Town: Paso Robles, California, USA

Living In: Atascadero, California, USA

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Reviewed: Jun. 16, 2006

Excellent! I browned the meat first and cooked it low and slow. It was tender and juicy. My kids loved it. Definitely a keeper.

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LYSSYJ

Cooking Level: Expert

Home Town: Richmond, Indiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 16, 2006

Perfect!!!!!

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LAUREL B

Cooking Level: Expert

Home Town: Brentwood, New Hampshire, USA

Living In: Lebanon, Ohio, USA

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Reviewed: Jun. 12, 2006

This was fantastic. My children loved it as well. I used fresh rosemary, 3 or 4 garlic cloves and probably 3 Tbls. of olive oil. I put the oil mixture on the tenderloin in the morning, wrapped it in plastic and put in the fridge. I will definetly make this again.

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JACKANDNICKSMOM

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

It may be worth five stars cooked the way suggested but I altered the recipe, and used 3 cloves minced garlic, 1 Tbsp crushed rosemary, 1 Tbsp crushed fennel, 2 Tbsp EVOO, plus salt and pepper to taste...Yum!!!! Yum!!! I found an easy way to crush the rosemary and fennel seed was by putting it inside a pepper mill (minus the pepper of course).

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