Vini's Pork Roast

This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork favorites! Made no changes other than to put the seasonings on the meat and wrapped the meat in plastic wrap for a few hours (I do that with a lot of my roasts if I have time so that the flavor seeps in). I also put slits into the roast and inserted slivers of garlic in the slits (which I always do with pork roasts - my preference). I decided to follow Vini's cooking directions exactly and my 3 lb. pork roast was cooked PERFECTLY!!! Just slightly pink - as it should be!! Soooooo moist. Also decided to make the gravy as Vini suggested rather than doing it my way which is work intensive and sometimes can be a disaster if you are cooking other things at the same time. Vini's gravy was EXCELLENT - Novice chefs will love his recipe for gravy - you can't go wrong! Since it was Columbus Day and everyone had to work except for me I made this roast and all the trimmings - mashed potatoes, sweet potatoes, Stove Top Pork Stuffing, Asian style green beans, the last of the summer tomatoes, and apple sauce. Well we feasted that night - and just like Thanksgiving - we enjoyed the leftovers the next night since the meat remained so moist! Thanks Vini!

Vini, I don't know how you came up with this recipe... but we think it is most definitly 5 star. I had a 3.25 # roast and checked at 90 minutes, and it was to right temperature. We are cutting carbs so I left out the cornstarch and went for some more flavoring for a "gravy". I added some broth and some red wine vinegar and boiled it a few minutes with the left over juices and added water. I served by slicing (very important to let it "rest" for about 10 minutes before slicing) into 1/2 thick slices and pouring the thin sauce over and letting it set in the juices covered in a warm oven while I made side dishes. Wow! moist and great flavor. Thank you, for probably the best recipe I have tried(And I have tried QUITE a few) on this website.

We thought this was excellent. I was running late and didn't make the gravy, but it was delicious without. I will definitely make this again (next time with the gravy). I also added some potatoes to the pan to roast along with the pork.

Probably the best pork loin recipe I have ever tried. My family claims that there isn't a restaurant anywhere that could make it taste better!

Extremely,extermely salty.Besides that very good.Will try again with less salt.

Too salty. Next time I will cut back on the salt and the cornstarch. The gravy needed something....maybe some garlic powder? Good recipe with some minor adjustments.

One of the best pork loins I've made. Save yourself an "outside" piece. The spices form a delicious crust which counterpoints the meat and is just fabulous. I followed the roasting instructions to the "T." My four pound roast finished in almost exactly two hours and the inside meat temperature was 160. The meat was a little pink on the inside, which I fixed with a brief stop in the micro. The gravy was simply tremendous--like I knew exactly what I was doing (I didn't have a clue). I served this with Roasted Garlic Mashed Potatoes, available on this website, Bavarian sauerkraut, garlic bread sticks, and tossed salad with homemade blue cheese dressing. You bet I deserve a medal!

A great recipe! I added red potatoes to the roasting pan instead of going to the work of mashed potatoes and it turned out great. For side dishes I made glazed carrots and apple/cabbage kraut (with caraway seeds). Everyone raved and I was asked for the recipe... which is the best compliment of all. The only change I will make next time is to reduce the amount of salt.

I've used this recipe over and over again. It is a bit too salty for our taste so I cut that back a little. Otherwise, I'd give it five stars. I don't make the gravy.

I made this tonight. Pork roast was on sale at the grocery store, so I bought it without even knowing how to cook it. I followed this recipe, and added a little rosemary as well. The family ate the whole 3-lb roast in one meal!