Reviewed: May 11, 2008

I was pretty skeptical at first, but decided to try it based on all the positive reviews. Wow! I am amazed that such a simple recipe could be so good. I roasted at 350 for one hour and it was delicious: tender, juicy, and flavourful. It's just a little sweet and salty. I will definitely make again and again.

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miyoung

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Bainbridge Island, Washington, USA

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Reviewed: Mar. 25, 2008

This was awesome. The smell of the rub is so unique, I wasn't sure how it would taste. Incredible! The outsides were kind of like a ham, and the inside was so juicy! This was a perfect recipe. Thanks so much!

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Mishelle Maul

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

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Reviewed: May 17, 2006

The spices on this were very subtle and enjoyable. My son would prefer that I not rinse the meat as much as he likes a lot of salt. I on the other hand thought it was seasoned perfectly. Now for the cooking time, I always always use a meat thermometer and never go by the cooking times listed. I cook pork to 155 degrees and then pull it off the heat and cover it with foil for about 10 to 15 minutes before carving. This was very juicy.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Feb. 12, 2006

I thought I would give this a try following the directions -whoops! It was too salty and yes I did rinse it as called for, and I really like salt but this was too much. May try again w/less salt.

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MARCIA99116

Cooking Level: Expert

Home Town: Fortville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 30, 2005

excellent. I didn't have any cordomom, so I used some Coriander instead. Tasted great. Very easy recipe, with a great payoff.

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iamharry

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 20, 2005

My family really liked. the meat was very tender & juicy. Being that it is winter, I baked it at 350 degrees for about an hour & a half & it was perfect. It is worth the wait!

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ITSYBIT

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Stone Mountain, Georgia, USA

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Reviewed: Oct. 15, 2005

My whole family of six loves this one. There are a couple picky eaters in the mix, so that says alot. As others have said, be sure to cut the salt in half unless you are a salt fiend. Quick and easy to prepare.

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LOSTHED

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Reviewed: Jul. 10, 2005

We served this at a dinner party last night and it received fabulous reviews by all of our guests! We followed the recipes exactly and grilled it on a gas grill. We served it with the Early Morning Oven Roasted New Potatoes, also on this website. This will be a "regular" at our house!

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cayobio

Cooking Level: Expert

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Reviewed: May 19, 2005

This was delicious! Not too sweet or too salty, and the flavour was out of this world. I wonder if previous reviewers remembered to completely rinse all the rub off the roast before baking, because that's the only way I can see the sugar or salt taste being strong enough to be disagreeable.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 4, 2005

This was just too sweet - we couldn't even tell that we were eating pork (which we LOVE!). Will not be making this again.

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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: Mar. 13, 2005

This is an excellent recipe. I thought it was a little salty, so I cut salt content in half and it was great. I've made it on the grill and in the oven, the grill is definitely the choice cooking method! (Good either way though.)

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jellymom

Cooking Level: Expert

Living In: Hutchinson, Minnesota, USA

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Reviewed: Oct. 6, 2004

I used this recipe last night on a 1 pound tenderloin (it’s just my husband and I). I didn’t scale the spices down for the rub even thought it was a smaller roast. I grilled it with indirect heat for about 20 minutes until it reached an internal temperature of 155. I then pulled it off the grill and lightly tented it with tinfoil and allowed it to rest for five minutes. This allowed the internal cooking to finish nicely. My husband and I loved the flavor. The cardamom and cumin were present, but not overpowering. Next time I will decrease the salt though. We both love salt, but thought it was too much for the smaller roast. This will be a staple in our household for years to come. Thanks for sharing the recipe.

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Elaine Kilby

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Reviewed: Sep. 1, 2004

This was OUTSTANDING! The pork was sooooo juicy and tender. I've never had much luck with pork but this was just incredible. Thank you so much for a wonderful recipe!This is the ONLY way I'm fixing pork roast from now on.

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HEIDIDEIDI

Cooking Level: Expert

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Reviewed: Aug. 2, 2004

My family and I thought this recipe was on the salty side. I rubbed the roast with the ingredients that were listed, and let it "marinate" for over 30 hrs. Cooked it on our gas grill, on indirect heat for 1 1/2 hrs. Very tender! The flavors were good, but next time I will use less salt.

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MAILBAG

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Reviewed: Jul. 19, 2004

Pork is tender with a subtle spiced flavor. Easy to make (once you can find ground cardamom). Mine took about an hour and 15 minutes on the grill. Very nice dish.

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MUFFINTREE

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Reviewed: Oct. 26, 2003

Didn't know pork could taste this good! I was upset about paying as much as I did for this piece of meat but was very glad I did when I tasted the results. I followed the recipe exactly and was very happy with the results. Cooking it on the grill was wonderful and half the mess!

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WENDYLYNN

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Reviewed: Sep. 21, 2003

I made this during the winter, so I roasted the pork loin at 350 degrees for about an hour or so in the oven and it was delicious!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 2, 2003

I had no idea that pork could taste like this! We grilled a 4 lb roast and followed the exact recipe, curing the roast for about 23 hours. It cooked on the grill for about 1 hour 15 minutes, and was incredibly juicy and flavorful. You can just taste each of the spices, and they work perfectly together. We grilled corn-on-the-cob to go with it, and it was wonderful, although I want to try the other reviewer's apples, too! Well worth the wait for something so easy that tastes so great!

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Carrie Magill

Cooking Level: Expert

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Reviewed: Mar. 19, 2003

This is my husband's new favorite recipe - it was SO tender and delicious! Since the spice rub had cardamon, I served the pork with Sauteed Apples (also on Allrecipes.com) to compliment the sweetness in the rub. I was more than happy with my choice - it was a GREAT combination! We didn't grill the pork, but baked it at 500 for 20 minutes to seal in the juices, then at 350 until it hit 160 degrees. Yum, yum, yum!

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