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!
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This recipe was so simple that I kept on passing it up - didn't seem much different than a lot...