Reviewed: Sep. 19, 2008

Made this for dinner last night. Everyone loved it! We liked it so much, we are having it again tonight. The only difference I used was Garlic powder instead of Garlic salt (we try to limit salt in our house). YUMMY!

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Bleueponytail


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Reviewed: Mar. 16, 2008

This was just OK for me. A little too bland for my taste.

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MrsFica

	Cooking Level: Intermediate Home Town: Coopersville, Michigan, USA Living In: Cedar Springs, Michigan, USA
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Reviewed: Dec. 9, 2007

This roast was DELICIOUS!!! The meast was juicy and flavorful. I rubbed the roast with olive oil and used dried rosemary instead. Used the ground thyme and ground marjoram. Also sprinkled a little garlic salt and a bit of Tony Chachere's Creole Seasoning. Cooked with potatoes and baby carrots. Roast was a little over 3lbs, took about 1 hr and 35 minutes. MMMM Good will use this recipe again! Thanks

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NeNe

	Cooking Level: Expert Living In: Jacksonville, Florida, USA
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Reviewed: Nov. 20, 2007

This was really good. I rubbed the roast with olive oil as suggested by others, and I also used dried rosemary. I only used 1 tsp of garlic salt. It had a great flavor and was very simple.

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PULLEYHEATHER

	Cooking Level: Intermediate Living In: Fort Collins, Colorado, USA
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Reviewed: Nov. 4, 2007

Wonderful and easy. I did add a little Lemon Pepper and instead of using the bag, I put the seasoning in a deep dish and rolled the roast in it.

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Pat


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Reviewed: Sep. 21, 2007

I use this recipe all the time, it turns out perfectly whether grilled or done in the oven- I serve with white rice,black beans, a few pan fried plantains or some chutney and Yum Yum.

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cooking42

	Cooking Level: Intermediate Living In: Sarasota, Florida, USA
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Reviewed: Sep. 2, 2007

I am just about to make this recipe again. We love this. Thanks!

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ashleescoolmom

	Cooking Level: Intermediate Home Town: Kennesaw, Georgia, USA
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Reviewed: Apr. 9, 2007

I just wanted to share a tip with all those reviewers who used dried herbs and were disappointed. To reconstitute dried herbs put the desired amount in a small, very small container with a few drops of water. It should be barely enough to cover the herbs. Heat in the microwave for a few seconds, 10-20 maybe.Use the water in the recipe. It's a small amount but it will add flavor. That's it.

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MOEKA95


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Reviewed: Apr. 2, 2007

This pork roast had a great flavour. I made a rub out of the spices with 1 tbsp of vegetable oil. I didn't use fresh rosemary because I didn't have any, so I just used a smaller amount of dried rosemary. I cooked it in the slow cooker on low for 8 hours. It was very tender.

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naomsweet

	Cooking Level: Intermediate Home Town: Parksville, British Columbia, Canada Living In: Ladysmith, British Columbia, Canada
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Reviewed: Mar. 28, 2007

Not bad - not fantastic, but will have again

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bnkr327

	Cooking Level: Beginning
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Reviewed: Feb. 19, 2007

The meat was very juicy. We had it with turnip, carrots, roast potatoes and apple sauce.

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Harry Taylor


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Reviewed: Jan. 14, 2007

This was a great recipe, however, I used my "Show Time" rotisserie to cook it. I marinated it in the ingredients overnight. Not sure that was necessary, but it worked out fine for me. Three pound roast took about an hour and a half.

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WOLF


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Reviewed: Jan. 8, 2007

It was my first time making pork roast and it turned out PERFECT! juicy and flavorful, but not too much flavor. I didn't have fresh rosemary so I used 1 tsp dried, also my roast was 4 lbs. Oh and I did make a paste with olive oil.

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shangirl


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Reviewed: Dec. 18, 2006

This was very very good!! Will definitely make this again! Didn't have rosemary. Rubbed w/ olive oil and rubbed the spices rather than using the plastic bag. The plastic bag didn't work well. All the spices stuck to one place! Made gravy from the juices in the pan. Served with red taters! Yummy!!

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msMary


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Reviewed: Dec. 3, 2006

This was pretty good, I like my way better. I did use a large shoulder blade pork roast, (99 cents a pound!!) and forgot the garlic, put that on at the last minute. Might try this again, but like I said, we prefer mine: season with Tony Cachere's, garlic powder, onion powder. That's it. Might do the olive oil thang, tho, it did give it a nice crust.

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MORROW2001

	Cooking Level: Expert Home Town: Sherman, Connecticut, USA Living In: Spring, Texas, USA
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Reviewed: Nov. 6, 2006

We didn't have fresh rosemary, so we used the dried rosemary and added olive oil to make a paste. The pork smelled very strong while cooking, and I ended up having to wipe a lot of the seasonings off before eating it. Good taste, but a little too much of a good thing. After tinkering with it a bit we'll definitely make this again.

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Adrienef

	Cooking Level: Beginning Home Town: Sitka, Alaska, USA Living In: Abbeville, South Carolina, USA
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Reviewed: Sep. 18, 2006

this was DELICIOUS!!!! I too rubbed the roast with olive oil before adding seasonings. We will definitely be having this again. I served with mashed potatoes and green beans.

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Simple Savory Pork Roast

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