The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 9, 2009
What a delicious way to make a pork roast. I don't often use sage or marjoram - the combination with garlic was very tasty. Tasted great right out of the oven and again the next day right out of the fridge. Thanks for posting.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 19, 2009
This was very good. I made it as written although I used fresh herbs instead of dried herbs. Have some left over and will make a Cuban sandwich. Thanks for posting the recipe
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 9, 2009
This recipe is fantastic! I place the spices and garlic in a bowl and stir in 2 tablespoons olive oil and mix well, then cover the top of the roast with this mixture. It couldn't be any easier, and is soo yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 4, 2009
This is fabulous as is......juicy with awesome flavor. The last time I made it, I added 1 tsp onion powder, simply because we are nuts for onion. It wasn't any better.....I mainly did it to satisfy my husband's onion cravings, but it was good. Thanks so much for sharing, Edie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 19, 2009
My family loved this recipe! Said it was the best pork they have ever had. It turned out very moist and tender. I used the olive oil suggestion and that seemed to work great! We will definitly make this a regular in our family's fare!
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jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2009
This simple combination of herbs and spices makes everyone at our house enjoy pork roast so much more. I made it exactly as outlined and will make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 6, 2009
Hands down this is my family's favorite way to have pork loin. I've made it many times with great results. Perfect just as written, no tweaking required.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 20, 2008
This roast turned out tender and flavorful. I cooked with a lid on and did some substitutions for sage(as I had none) and I also used a variation on the balsamic roasted red potatoes recipe by Bev Bosveld w/ some carrots to fill the space around the roast. The two recipes went together perfectly and were great as leftovers.
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Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 20, 2008
I assumed that I would give this 4 stars. After seeing how easy it was to make and how juicy it was, I changed my mind to 5 stars! I used a bone-in roast and it will still perfect! The seasonings are perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 9, 2008
Made this tonight, with red potatoes and ginger honey carrots(from the site). So lucious and moist! I LOVED it, as did the kids... the husband not so much, but that is b/c he actually likes dry pork!! So in this case his opinion isn't important. This was juicy, tasty, and had a great flavor.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 5, 2008
This recipe was sooo yummy! It needs 6 stars! Between my husband and my father-in-law dinner time sounded like this, "hhhmmmm, yummmm, mmmmm, this is sooo good!" Very easy, very simple, very good! I served this with rolls and glazed carrots.
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Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA
Living In: Morrow, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 25, 2008
Wonderful flavour, very juicy and tender!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 6, 2008
Great recipe. I didn't have sage so I used some Mrs. Dash. Everyone really liked.
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CAW

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 5, 2008
Very good flavor and easy! I just roasted some potatoes with it and made a green salad on the side. I even didn't have sage (oops...thought I did), though I had poultry seasoning that has it in there so I used that in its place and it tasted just fine.
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Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 5, 2008
Loved this! - made it twice so far with boneless rib roast. Incredibly quck to prepare (great news as a busy mom!) and even my meat-hating 3-yr old eats it with minimum fuss! I did a 2lb roast last night, so turned the oven temperature down a little and let the probe determine when the meat was done. Like another reviewer, I combined the herbs in some olive oil before rubbing them into the meat, and also added some Stones Ginger Wine to cover the bottom of the pan - what was left at the end of cooking time made a nice glaze to pour over the meat when I served it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 31, 2008
This recipe did not work for my family. The flavor wasn't that good and the meat was very plain (inside the roast)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 25, 2008
I will certainly make this dish again. I followed the recipe exactly, but next time I will make one modification - the pork should come out when the internal temperature is closer to 145 - 150. If let rest, it will still rise to nearly 160. Leaving it to 160 as the recipe described dried out the meat more than I typically prefer. Searching through USDA requirements 145 is sufficient for a pork roast to be medium cooked (as opposed to 160 - well done). As a side note, I served this with grilled pinapple instead of the traditional apples/applesauce and it was a huge hit.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 13, 2008
Super easy and Super tasty
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 3, 2008
This roast was quite good and very easy to prepare. Even my picky two year old ate it, but I had to tell him it was chicken. I rubbed the roast with olive oil to help the herbs and garlic stick to it. This one's a keeper!
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Cooking Level: Expert

Home Town: Columbia City, Indiana, USA
Living In: Madison, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2008
So simple and delicious. Made as is, and came out great.
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Cooking Level: Intermediate

Home Town: Essex Junction, Vermont, USA
Living In: Norfolk, Virginia, USA

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