Reviewed: Aug. 8, 2003

This is my first review here, and I am happy to make it a positive one. This pork roast was very simple to make, which is a big plus for someone like me who likes to keep things simple, and doesn't like to spend time searching for dozens of ingredients at the supermarket. It took an hour and a half to cook my roast, probably because it was not completed defrosted. The roast turned out very juicy and tender, but I didn't care for the rosemary leaves: it felt like I was eating a christmas tree. The flavor was rather bland, perhaps more salt, or some kind of sauce would have added some zing. But, overall, this is a fine recipe that I will probably use again, because of it's simplicity and the decent taste.

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SHINYAM

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Reviewed: Jan. 27, 2003

to avoid the dryness that can accompany a pork loin or tenderloin,try this.. put 2 long pieces of foil in the roasting pan in a cross shape.i made slits in the loin(ABOUT 3.5 LB LOIN) and put slices of elephant garlic in them.mince any extra garlic and sprinkle around meat. crush dried rosemary and sprinkle on the meat with thyme,majoram and black pepper.wrap the foil tightly at the top horizontaly first and then vertically to really seal it. bake at 350 for 2.5 to 3 hrs. all the juices are locked in!!!!!!!

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KATHY

Cooking Level: Expert

Home Town: Halifax, Virginia, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jan. 4, 2003

Add me to the list of fans! I made this on New Year's Eve. It was my first time EVER making a Pork Roast. I had pulled it right out of the refrigerator and put it in the oven, so it took about 2 hours to get that thermometer up to 160! But still the meat came out superb! LOVED IT!

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GRINNERS

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Reviewed: Jan. 2, 2003

I enjoyed the flavour. However, I did find it dry. Maybe I cooked it too long?? Will probably try again.

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MICHELEMC

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Reviewed: Dec. 26, 2002

Very, very good. Made it for Christmas dinner. Tender and tasty!

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LINANGEL72

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Reviewed: Dec. 23, 2002

Turned the broiler on for the last few minutes to brown the roast abit. Excellent!

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LISAFARINACCI

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Reviewed: Nov. 19, 2002

Everyone loved this recipe! And it came out so tender!

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AUTUMNRAINZ

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Reviewed: Oct. 13, 2002

Yeah, so the name, it says it all! Simple, savory period. My picky non-pork eating 11 year old suprisingly bellowed "I would like some more meat Mom"! Thanks Marianne & thanks for your correction!!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Oct. 10, 2002

Wonderful roast! I used garlic powder instead of garlic salt and also sprinkled with onion powder. Don't forget to make a nice gravy with the pan drippings.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 9, 2002

Made this for my husbands boss - it was fantastic! Rave reviews all around! I did sear the roast in a pan with olive oil before I put it in the oven. Served it with peas and pearl onions and oven roasted vegetables. This one is Sunday dinner good and very easy to make. A definite keeper!

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LAURACVIT

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Reviewed: Sep. 21, 2002

I have never been a fan of pork, or pork roasts. I am glad I tried this recipe! I put everything in a big zip bag and let it marinate overnight. It was wonderful! Lots of good flavor and my kids even at it. The gravy I made was just a bit strong, but still good with mashed red potatoes (skin on).

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TEEBEE2002

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Reviewed: May 28, 2002

This is the only way I will cook a pork roast from now on! Excellent flavor and the pan drippings made fab gravy. I did not have fresh rosemary, but the dried worked fine. I tossed the roast in the fridge with the spices in the morning to let it all marry together until supper. It took about an hour and 15 minutes for the pop up timer on my pork roast to pop but it was still juicy. Great, simple recipe. Thanks!

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