Reviewed: Nov. 29, 2004

My roast is cooking right now (i will update review after it is finished), but I used a boneless half loin 4 lbs. and this does not seem like nearly enough spices. Mine is definitely NOT thoroughly coated. I tried to spread it around as much as possible. I increased the amounts some to accomodate the larger loin. Did anyone else find this to be a problem. I want to make this for an event next week and was just testing it out tonight on the family. ANY ADVICE FROM ANYONE?

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HOUSEOFDISTRACTION

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Reviewed: Nov. 29, 2004

My family loved this recipe. My husband even thought that I had bought the roast pre-seasoned. One change I made was to put it in the crock pot and cook it on low for about 7 hours.

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JMHEIN

Cooking Level: Intermediate

Home Town: Watertown, South Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 19, 2004

Very nice recipe. And so simple. I used two small pork tenderloins weighing about one pound each. The meat was flavorful and soft. My daughter said, "This is some good pork tenderloin" and said it was different and not tough like others that she had. Will make this many more times.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 9, 2004

So easy and really delicious! My whole family loved it, even my 4-year old daughter who is not into meats at all. Thanks a lot for the great recipe!

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ILLDA

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Reviewed: Nov. 9, 2004

So simple and delicious - I substituted Summer Savory for Rosemary (not a fan of it). Seasoned the meat a few hours in advance. We loved the spice combination - served it with Mashed Potatos and Baked Pineapple Casserole which is on this site.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 3, 2004

Very quick and easy and VERY tasty. I scaled down the recipe for a 1lb roast. I actually had to cook this for about an hour and 10-15 minutes...cooking time for larger roasts may be longer.

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STRETCHAD

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 2, 2004

This was a great recipe. The seasoning was awesome. I wasn't sure at first just by the aroma, but it ended up to taste so good!

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TORIGCOOKIN

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Reviewed: Oct. 18, 2004

Awesome! Awesome! Awesome! I will most definetly use this recipe again and again! I had everyone including my 5 yo asking for more! Thank you Marianne!

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RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Sep. 8, 2004

This is excellent! Wonderful flavor, and my roast came out juicy and tender. Love the rosemary. We will definately make this again.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Aug. 30, 2004

This roast was quite simply the best roast my family has ever eaten. The flavor was amazing, it was easy to prepare, and the only complaint I got was "that wasn't enough". My husband loved it so much he insists that I cook this for ALL of my in-laws next week. It makes me feel good to know that this is something he wants to brag about to his family that I can do. In one word HEAVEN. Thank you, Marianne Campbell!!

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MICHELLE03R

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Reviewed: Aug. 10, 2004

I did this in my crockpot, and it was incredibly moist. If I was to do it again I would do sprigs of rosemary and reduce the salt. I had to add water, since my roast was frozen, so I added all of the spices directly to the pot and basted often. Ended up cutting back on the salt taste by serving it over rice. Pretty good, even with my mistakes.

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PHARLAN

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Reviewed: Aug. 9, 2004

This was really good! Mine turned out a little dry, but that was totally my fault...I wasn't paying attention to the cooking time and overcooked it just a tad. It was really tasty though! My picky husband liked it! I will make this again!

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Jennifer in TN

Cooking Level: Expert

Living In: Shelbyville, Tennessee, USA

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Reviewed: Jul. 19, 2004

My roast was smaller, and I used a little more rosemary (I have a glut!) and I think it tasted better. I added some onions, potatoes and carrots to the pot as well.

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Scriptchick

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Reviewed: May 13, 2004

Fantastic and easy! My kind of recipe! Thanks for sharing.

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bjnhin

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Reviewed: May 5, 2004

This recipe was unbelievably good! The meat was so juicy, tender, and flavorful. My husband raved about it. I will make this again & again!!

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Carb Counting Cook

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Reviewed: Mar. 21, 2004

It's been in my oven for an hour and fifteen minutes and the internal temp is hardly registering. Anyone else find the cooking time too short?

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DWHARFF

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Reviewed: Mar. 8, 2004

I love this recipe. It is so easy and makes me seem to be a great cook. Very moist and very flavorful. The fresh rosemary is fabulous. I didn't have garlic salt, so I just used a little minced garlic and salt. I also put it in a roasting bag. I probably won't do that next time, but I will cover the pan with foil. I also followed previous advice in the reviews and made gravy. I won't do that again as the meat was so moist and much better without the gravy (but I am not good at gravy). This recipe goes into family favorites and will be wonderful to serve guests.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 21, 2004

Tasty! The entire family loved this. Not the best looking with regard to presentation, pale on the exterior and light pink on the inside. If I hadn't used a temperature probe I may have cooked it longer and ruined it. But it was perfection, moist,tender and tasty. I will make this again.

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cook4fun

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2003

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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