The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 27, 2009
YUM! Rubbed with olive oil, used 1/2 garlic salt and 1/2 garlic powder, dried rosemary, all 4 family members liked it.
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Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Apr. 19, 2009
I didn't have fresh rosemary, so I just used dried. Excellent.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 1, 2009
Because I used a 5 lb pork roast, I just doubled the ingredients. I followed the advice of others and rubbed it with olive oil to help the spices cling to the meat. Also, I used dried rosemary rather than fresh (just used a pinch more), and I threw in some oregano. Overall, very tasty!
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Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 27, 2009
I am by no means a cook so i looked for a simple yet impressive recipe to cook for my man friend.This pork roast was absolutley divine!1 I impressed myself with this one. It looked great and tasted even better. The big joke about it was how even after "dropping that roast in the grass" it tasted great. will make this recipe again and again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 11, 2009
Pretty darn good. Followed the recipe exactly as written, adding some carrots to the baking dish. Next time, I'll put foil over it and add a pinch of sugar to balance the seasonings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 7, 2008
I've made this pork roast many times, and it comes out juicy and delicious. The only thing that I had to change is the cook time. I always need to make it a little longer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 28, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 16, 2008
This was just OK for me. A little too bland for my taste.
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Cooking Level: Intermediate

Home Town: Coopersville, Michigan, USA
Living In: Cedar Springs, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada
Living In: Ladysmith, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 28, 2007
Not bad - not fantastic, but will have again
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 19, 2007
The meat was very juicy. We had it with turnip, carrots, roast potatoes and apple sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

Home Town: Sherman, Connecticut, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Beginning

Home Town: Sitka, Alaska, USA
Living In: Abbeville, South Carolina, USA

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