Reviewed: Jun. 5, 2011

as with other reviews, i couldn't really see how the cumin/cardamom combo would work but it REALLY does! this is a really interesting spice combo that works and the overall flavor is a perfect sweet/salty balance. I would use a little less salt next time but not much less. I also used brown sugar instead of white for more body in the flavor from the molasses. I threw it on the grill on the upper rack (indirect, the one u use to heat buns, etc) on low heat and it took about 10-11 min on each side. Next time i will likely add some cayenne pepper as well for some heat. great recipe, so easy - def try!

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Reviewer:

amykat

Reviewed: Jan. 6, 2011

Made this one with rice on the side, with lots of leftover pork, knowing that cured meat lasts a good long time in the fridge. Weeks later I diced some of the left over pork and added it to pizza, with pineapple. Do it.

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Reviewer:

JeffS

Reviewed: Aug. 26, 2010

Made this today, the pork turned out so juicy and spiced just right. I served with Hasselback potatoes, sauteed apples and lingonberry preserves! What a yummy meal, will definetely become a favorite in my house!

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Reviewer:

BETH H

Cooking Level: Intermediate

Reviewed: May 11, 2010

Out of this world! I used 1 Tb of salt, but kept everything else the same. It was absolutely perfect. Served it proudly for our Mother's Day Dinner. I cant wait to impress others with this!

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Reviewer:

tiffscookin

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

Deliciously different! I cut back on the salt and added a pinch of black pepper to the rub. After 24 hours, I rinsed really well and seared it for the flavor/color then into the 325 oven until 150 (about 45 minutes for my 2.5 pound roast) and then tented. I prefer my pork a little more medium than well (and everything is dead above 140 anyways). Served with the apples and onions from the apple and onion pork chops from this site with roasted potatoes. Will definately make this again for company and try using the grill when it's warmer out

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

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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Reviewer:

miyoung

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Bainbridge Island, Washington, USA

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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Reviewer:

Mishelle Maul

Cooking Level: Expert

Home Town: Kearney, Nebraska, USA

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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Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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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