Reviewed: Jun. 8, 2002

Very simple and quick to prepare. Only thing I did different was slice the garlic and then stuff it into the roast on the sides.

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AMYW.

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Reviewed: Feb. 18, 2002

I used a center cut pork roast and this recipe turned out great. The meat was so tender, I could barely slice it, it was falling apart. The family loved it - very easy.

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sthom

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Reviewed: Nov. 9, 2001

This was a disaster. It smelled great as it was cooking, but was inedible. Another reviewer commented that 2 hours wasn't enough time: I made it with pork tenderloin and 2 hours was WAY too long. It was dried out, and the outside was so crusty/crunchy I could hardly cut it. The inside (what little was salvageable from it) was bland and dry. What a waste of a rather expensive cut of meat!

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LAURAPAT

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Reviewed: Sep. 11, 2001

I tried this on the grill and it came out excellent.

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DMASHLEY

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Reviewed: May 1, 2001

I cooked tenderlions instead of roast. I thought it was too dry. Also the taste was not there. I will not try this one again with tenderloin. Maybe it is better to be used with a roast. Constructive Critisum

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BIG JESSE

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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Reviewed: Mar. 27, 2001

We have made it twice and love it.

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HILARY FITZGERALD

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Reviewed: Mar. 4, 2001

I put it in my slow cooker and let it cook for several hours. I did use the spices as per recipe and it really made the house smell so good all day. And the roast was terriffic. My picky kids ate it too. WooHoo!!!

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KATRINA

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Reviewed: Nov. 27, 2000

Great! Made this for Thanksgiving, and for a tough crowd! My husbands mother and gradmother are amazing cooks, and I was nervous, but it came out great.....and tender!

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3 users found this review helpful