Tasty pork roast. Served the gravy on top of mashed potatoes with some sour cream & garlic. Yum. The only change I'll make next time is to use less caraway seed. My husband doesn't like them so much.

I loved this! I rated a 4 due to the salt. Next time, I will cut amount in half. But that just affected the trim of the roast. I almost skipped the gravy because I was so hungry & in a hurry but glad I didn't. (I don't know what browning sauce is so that didn't make it in.) Even though the pork was tender, it added just the right amount of flavorful juiciness to boost the meat. Easy & my fiancee was "wowed!" Paired with easy mashed pots & buttery spinach with mushrooms/tomatoes made a Sunday-best meal. Thanks Vini!

This was really succulent. I did make the gravy but because there were so little pan drippings, the gravy was kind of lame. The pork truly did not need the gravy, and even obscured the wonderful flavor of the rub. I did cut the salt back to a tsp - it was still a touch salty.

This was an excellent reipe for pork loin. I took the recommendations of the other reviews and cut the salt to 1/2 tsp. It was just right. I roasted it on a rack for the recommended time, but at 350F. We loved it. The slight crust that formed was very tasty and the meat was moist and tender.

This was one of the best pork meals I've made. It was different than the Rosemary I usually use. I served it with German Cabbage. I would submit that recipe if I knew how. It was the perfect side dish to serve with it. I will makethis meal over and over agian. We are looking forward to the leftovers.

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.

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.

Excellent !!! I didn't have carraway seeds handy so i used Emeril's Original seasoning instead .Everyone loved it...Will make again on a regular basis ... Thanks !!!

I was very disappointed with this recipe. It was bland, and didn't brown at ALL in the oven - so it looked undercooked, even though the internal temp registered oterhwise. I don't think I'll make it again, but in retrospect, I wish I would have browned the meat before tossing it in the oven. Tender, but low on taste and even lower on visual appeal.

Good pork roast, but wish I had read the suggestions before preparing. One and one-half teaspoons for a 3-lb roast is too much salt. Ended up cutting away the crust. This, of course, affected the overall taste.

Nice tasting roast. Delicious gravy -- I didn't have the browning sauce, so I added a tiny amount of beef-flavored Better Than Bouillon for color and more flavor.

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.

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!

Very good and tasty. Did any leftovers. Made it for a group of friends and they loved it.

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.

This recipe was wonderful! Make sure you cut salt by half at least, but we just love this.

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!