Reviewed: Apr. 21, 2012

This has been a favorite of ours for years! However, I do not use fennel and I use fresh rosemary (2 twigs) The garlic, olive oil and rosemary are processed in a coffee grinder. I criss-cross the top of the roast with a knife, grind fresh pepper over the top, THEN rub the garlic paste in. After the roast is cooked I place 2 sprigs of fresh rosemary across the top. I cook at 325 degrees for 2 to 3 hours and I place a pan of water in the oven under the roast. Delicious!

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Reviewer:

bizzeecottage

Reviewed: Jan. 3, 2011

Made this yesterday - it was delicious. Cooked for 55 minutes at 350 to reach 150 degrees. It was perfect!

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4 users found this review helpful

Reviewer:

HorologyGirl

Cooking Level: Beginning

Living In: Fresno, California, USA

Reviewed: Oct. 3, 2010

This was awesome, I added some Mrs. Dash Garlic Herb and we cooked ours on the grill. It was the best pork roast we have ever had. I paired it up with roasted potatoes that I seasoned with rosemary, garlic, salt ,pepper and a lttle oil.

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Reviewer:

palang

Cooking Level: Expert

Living In: Bourbonnais, Illinois, USA

Reviewed: Aug. 21, 2010

I prepared according to recipe with no changes. Excellent! I will definitely be doing this again!

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Reviewer:

cmoody1962

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Jul. 17, 2010

I made this roast exactly as suggested. Besides that it had a wonderful flavor, it also smelled wonderful through the house while baking . My husband normally doesn't like anything enhanced with spices, but he did like this. We had the left-overs cold and it was still good. I will make it again and again!

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Reviewer:

Gitterich

Reviewed: Apr. 5, 2010

Easy and tasty. The rub for this is great, although not everyone may enjoy the fennel. I made a paste out of the rub ingredients with my mortar and pestle. The roast was really moist and flavourful. I tented it with aluminum foil for 20 minutes before slicing it. It paired well with some lemon and olive oil roasted potatoes from another site. I would definitely make this again.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Dec. 7, 2009

Came out great for Easter, easy rub to make and great directions. Might try to change up the seasoning next time.

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Reviewer:

DDura

Reviewed: Apr. 16, 2008

My family and I weren't crazy about this recipe. The flavor of the fennel was overpowering. My son had to eat his with ketchup to cover up the taste.

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Reviewer:

dra

Cooking Level: Intermediate

Reviewed: Feb. 29, 2008

This is one on my favorite dishes now! We didn't marinade it overnight (we found the recipe just before dinner time) and just used it as a rub. We have made it twice in the last 2 weeks. WOW! The flavors are complex and really pair well with the pork. This will be a staple in our menu planning from now on!

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21 users found this review helpful