Reviewed: Oct. 10, 2005

Great! Juicy and flavorful.

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Reviewed: Oct. 7, 2005

I thought the flavor of this was great EXCEPT it was a bit too salty. If I make this again, I think I will make it with less garlic salt and add garlic powder. Overall it was good though if you didn't eat a big piece of the outside cut.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Oct. 6, 2005

Fantastic recipe, and easy for a novice meat cooker like myself. I followed the suggestion to insert sliced garlic into the roast and to wrap in foil. I also halved the recipe since I had a 1-1/2 pound roast. Very easy and tasty!

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C. Wiggins

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Reviewed: Oct. 4, 2005

That was so good. Something about it was a little too salty and if you don't like rosemary much don't try this recipe. But we really liked it. The roast came out perfect with this crusty outer layer(I used dried rosemary, not fresh) and moist and flavorful. Will make again.

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AMY509

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Oct. 2, 2005

I made this in the crockpot and like a previous reviewer, put some apple juice in the bottom of the pot. I put 1/2 cup apple juice, 1/2 cup veggie broth (I would have used all apple juice, but I needed to use up the broth). I used fresh basil and oregano instead of rosemary. Threw in about a pound of baby carrots, which turned out wonderful. Cooked for about 8 hours. It was so moist and tender, we loved it! Served with Creamy Au Gratin potatoes from this site. I have never made pork roast before but this inspired me to do it more often!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2005

To make this a complete meal, I doubled the ingredients as shown and then placed the roast into my slow cooker and added 1 cup apple cider on the bottom. I then added some baby carrots, sliced red onion, and potato chunks into the same bag, added a little more salt and pepper, as well as some olive oil and shook the rest of the seasonings left over in the bag with the vegetables to coat them. I then placed the contents into the slow cooker as well. Cooking it on slow for 8 hours

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WATTYZ

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Reviewed: Sep. 26, 2005

The BEST pork roast I have ever eaten! So flavorful! Absolutely delicious. Added a couple tablespoons of olive oil as suggested. WOW! Thank you, thank you Marianne!

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COUNTRYSQUIRES

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Reviewed: Sep. 15, 2005

This was absolutely delicious!!!! I didn't have fresh rosemary, so I used dried. I also used a little bit of olive oil and mixed it with the dry ingredients. This is definitely a keeper!

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IRED0103

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Reviewed: Sep. 10, 2005

This recipe is definitely worth keeping. I was afraid it was going to be bland, due to the small amount of ingredients. This recipe is not even close to bland. The kids and hubby loved it. Thank you, we are always looking for a good, fast to put together meal.

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ljmarsden

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Sep. 10, 2005

After reading other reviews, I decided to use 1 cup olive oil with the herbs and spices added to it. I also doubled the herbs/spices which I felt was needed for a 3 lb roast. I'm glad I did....I think it helped keep the roast tender and made a nice 'herb crust' on the outside. This was the best pork roast I've ever made! It was excellent and everyone in my family loved it.

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Debra

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Reviewed: Aug. 20, 2005

We love making this recipe, but we modified it a little bit. A few hours before cooking, we prepare as directed, but add some olive oil (about 2T) and let the whole bag of pork and seasoning marinate. YUM!

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Curlylocks

Home Town: Saint Louis, Missouri, USA

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 15, 2005

This was super easy to make, just mixed everything and threw the pan in the oven. Husband LOVED it and it has been added to our favorite recipies. I did add a tiny bit of olive oil to help coat the roast.

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SCRAPPINQUEEN

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Reviewed: Jul. 24, 2005

we put this on a spit and cooked it on the bbq, turned out awesome. we cooked it for about 1 to 1 1/2 hours but that depends on the size of your roast. we will deffinitely make this again

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 17, 2005

Mmmmm, just lovely! SO simple - you should definitely add this one to your list of lazy dinners! The cooking does take some time (I had a half pound roast that took a full hour), but you don't have to fuss with it, so you can do other things while it's cooking. Way better than what my Mom used to do with roast, because the flavor is on all sides.

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DELTASIG86

Cooking Level: Intermediate

Home Town: Parma, Ohio, USA

Living In: Mayfield Heights, Ohio, USA

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Reviewed: Jun. 8, 2005

This turned out well. I made a few changes; I sliced four cloves of garlic and inserted them into incisions I made in the roast. I took some others advice and cooked it for 30 minutes covered and then an hour uncovered. I will make this again!

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 28, 2005

This is outstanding. I may have rateded it before but every time I prepare it I want to thank you for posting it. Thanks

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2kater

Cooking Level: Expert

Living In: Breese, Illinois, USA

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Reviewed: May 11, 2005

Yum! This was simple and tasty. I did go ahead and cook it for an hour and a half just to be safe and took off the foil for the last 20 minutes to brown it. I also put in a bit of olive oil - the rub seemed too dry. I only had a 1 lb. roast but I didn't halve the recipe - glad I didn't. It didn't make enough juice though so I couldn't make gravy, which was a shame because I had made mashed potatoes!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Apr. 29, 2005

This is such a delicious and simple way to prepare a pork roast. We absolutely love this and make it quite often. Sometimes I omit the rosemary and use savory leaves instead, but either way it's very tasty!

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Mar. 28, 2005

This was SO delicious! My roast was a little bigger than 3lbs but probably under 5lbs. I doubled the herb mix. It didn't say to chop the rosemary but I did. Then I rubbed on instead of shaking and let it sit for a couple hours before roasting. It had such a nice flavor and everyone loved it. I wish there were more leftovers.

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SOPOME

Cooking Level: Expert

Home Town: South Portland, Maine, USA

Living In: Alta Loma, California, USA

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Reviewed: Mar. 23, 2005

I made this pork roast for my sister and she just couldn`t stop raving about it. I will tell u that if u like rosemary then make this recipe. Myself i dont care for rosemary but if my sister says it`s could then u better take her word for it. Ty for the great recipe.

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HRLYGIRL56

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Simple Savory Pork Roast

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