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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Miss Becca

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Jul. 13, 2006

Very, very good dish. I used fresh rosemary after reading previous reviews and I also rubbed the roast with olive oil before coating with the seasoning and it came our perfectly.

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MAY06BRIDE

Cooking Level: Intermediate

Living In: Harvey, Louisiana, USA

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Reviewed: Jun. 26, 2006

Very good. I followed the others advice and rubbed it with olive oil, then seasonings. I used fresh pressed garlic, seasoning salt, and basil because I had no thyme. I also did this in my electric rotiserie instead of the oven and my husband says its the best roast we ever had. Thanks !

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Karyn

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: May 22, 2006

This is a great recipe. My pork roast turned out really juicy and full of flavor. Used dried rosemary instead of fresh because that is what I had and will not do that again but still was a hit with my family. Will use again. THANKS!!!

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S.N.

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Reviewed: May 10, 2006

I was not impressed. It tasted like rosemary and garlic on pork. Wish I would have tried the olive oil rub like some others suggested.

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: May 6, 2006

My family loved this recipe. I added olive oil and made a paste to rub on the roast and it was absolutely delicious. It even reheats well! I cook it often for family meals and it always goes over well.

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BEANJ3

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Reviewed: Apr. 18, 2006

This was sooo good. I definetly recommend using fresh rosemary. I used dried because I did not know dried rosemary will not soften up when cooked. I had to secretly scrape off all the rosemary from the pork before I served it, LOL. My picky 2 and 5 year old loved it. I also cooked it with potatoes and carrots.

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AMDYNZEE

Cooking Level: Expert

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Reviewed: Apr. 2, 2006

What a wonderful combination of herbs and spices! I coated my pork with a smidge of olive oil before rubbing with spices,let the meat stand on the counter to bring down to room temperture before cooking, and cooked in the rotisserie. It made a superb crunchy crust and just bursting with juices inside.I think it is very important to have a meat thermometer handy, as pork is horrible when too dry no matter what it is rubbed with! We cook ours until the internal temp. reaches about 150, take it out, let it sit, and the temp. rises a bit more, but not enough to dry it out.

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TRACYCOOK

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Reviewed: Mar. 30, 2006

Well I was making Rosemary Pork Roast (from this site) and altered it a bit while making it... I started looking at other recipes on the site to see if any had meal ideas while the roast was cooking. Then I came across this roast, and realized this is what I made. Delicious!! So tender and juicy. The only thing I did differently was I rubbed the roast with olive oil before cooking, and minced fresh garlic. Served with buttery carrots (from this site) and Liptons Creamy Garlic Shells. What a great meal!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Feb. 7, 2006

For all the rave reviews this recipe received, I was a bit let down. It was alright, but not great, not even all that good. Ended up pitching the leftovers because no one wanted them. Will probably not make this again =(

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Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 19, 2006

Used others advice and cooked it in the crockpot. 8 hours was too long and it was a little dry. I think because of this, it didn't reheat very well at all.

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JElder81

Cooking Level: Intermediate

Home Town: Mansfield, Massachusetts, USA

Living In: Stewartville, Minnesota, USA

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Reviewed: Dec. 27, 2005

Absolutely delicous. The roast was perfect and the juices delectable. Next time I will put potatoes and carrots in with the roast as pictured. I am sure it will be incredible. However, I had a 3 lb. roast for 8 people at Christmas and I prepared the roast alone following the recipe. Everyone raved.

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Helen

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Reviewed: Dec. 25, 2005

Two words. ABSOLUTELY DELICIOUS!!!!! I made this last night for a Christmas Eve dinner and fully believe this will become our Christmas Day meal for years to come. Did the recipe exactly as said. Only difference is I added some red skinned potatoes and carrots to the pan. Will definately be making this meal for years to come. Simple but delicious.

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AWAlger

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 14, 2005

Delic-i-ous-o!! I subbed in garlic granuals with dried parsley for the garlic salt..that would have been way too much for my palate. I also followed other suggestions and seared it in olive oil before rubbing on the seasoning and baking covered for at least half the time. Regarding cook time, mine was 1.5 pounds and only took one hour. Like I said, this is wonderful and will be one of my regular recipes! Thanks Marianne!

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Leah G.

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Reviewed: Dec. 5, 2005

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: Dec. 4, 2005

This was awesome: So simple, so few ingredients yet it turned the pork roast into a flavorful, moist entree. Great recipe. Thanks.

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MERLASAM

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Reviewed: Nov. 9, 2005

Awesome. Soooo good! I rubbed my roast with olive oil before applying the spices and it was great.

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Chef Tyler

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Reviewed: Oct. 24, 2005

This was amazing. Simple yet so delicious. I also used a little olive oil to help coat it. It was great. And leaves the house smelling so good of rosemary. Excellent recipie.

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NecROgue

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Reviewed: Oct. 23, 2005

Excellent roast. I used a 2 1/4 lb pork butt roast, doubled the rosemary and cut it up and double thyme, 2 t of salt and lots of pepper. I rubbed in the dry herbs and then massaged olive oil on the roast. I roasted it for 1 hour and 20 minutes. This roast is juicy and moist and tender and has so much flavor!

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CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 19, 2005

This was EXCELLANT! This was my first time ever making a pork roast so I followed the recipe to a T and it tasted Wonderful! I will definatly buy a pork roast again and in the future I'll try to do it in the crock pot with all the other reviewer's suggestions. Thanks Marianne!

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