Reviewed: Nov. 18, 2012

I've been meaning rate this recipe for over a year, it is absolutely EXCELLENT! No need to change anything and all my picky eaters love this! This is on my menu every other week, thank you so much!

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Reviewer:

Kerry

Reviewed: Apr. 27, 2011

This was tasty and easily converted to a crock pot recipe. The meat fell apart and I liked the flavors. Lovely!

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4 users found this review helpful

Reviewer:

MMMICHELLE

Reviewed: Jan. 2, 2011

I thought I had lost this recipe. It was passed to me by a friend. Every time I made a pork roast, l looked for it to no avail. Today, I saved and printed it. I reduce the salt to 1/2 tsp and follow the rest of the recipe exactly. I love carrots and a green vegetable with it.

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Reviewer:

SKYFISHER2

Cooking Level: Expert

Home Town: North Myrtle Beach, South Carolina, USA

Reviewed: Dec. 30, 2009

This roast was fabulous. The best pork loin I ever made. I had a 2.88 pounder that I tied. I baked it for 1 1/2 hours and let it rest while I made the gravy. It was cooked to perfection. I didn't have browning sauce but I used the drippings and 1/2 and 1/2 apple cider and vegetable broth and thickened it with the cornstarch. I added a few more seasonings to it but it was good. The real star was the pork. I did use fresh sage instead of dry and I drizzled a little EVOO over the top so it wouldn't dry out. What great flavors together. Thank's for this great recipe!

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Reviewer:

MDASILVA11

Reviewed: Oct. 25, 2009

I loved this simple and delicious rub! The caraway was a welcome departure from the spices I typically use and was a beautiful compliment to the pork. The cooking directions were spot on and it was so nice to have gravy and potatoes. So often I cook meat and potatoes but don't have the drippings for gravy.

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Reviewer:

Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Jan. 11, 2009

Good flavor, although I had to sub rosemary for the caraway seed so will try again with caraway. I followed reviewers' suggestions and cut the salt to 1/2 tsp. Used beef broth instead of water in the gravy for more flavor since I didn't have browning sauce. Would definitely make this again!

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Reviewer:

tracylynn

Reviewed: Nov. 20, 2008

i bought a pork shoulder butt roast (yeah i know that sounds like an oxymoron or whatever) at the grocery store and was just looking for some simple seasoning recipe that i could do quickly with stuff i had. i looked at this and 'herb roasted pork loin and potatoes'. i put the sage in a bowl and smelled it and it just smelled like thanksgiving stuffing, so i added onion powder, garlic powder, sea salt and fresh ground black pepper until the seasonings smelled good, then i rubbed it all over the meat and cooked it at 350 for 30 mins per pound. when it was done i immediatly wrapped it tightly in foil and placed it on a dish in the microwave while i finished everything else. *****the tip i have for the gravy is to mix the water and cornstarch in a salad dressing shaker then add to the drippings, that way your gravy has no lumps!!!***** i served this with homemade mashed potatoes and sliced up apples into a frying pan with some butter, brown sugar and lemon juice (i read that on the other recipes suggestions) oh with some dinner rolls and a salad this was one of the best meals ever! i will use a pork tenderloin next time but oh my god! this is now a family favorite!!!

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Reviewer:

mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Reviewed: Oct. 27, 2008

Very nice! Like others, I mostly left recipe alone. Didn't have browning sauce and didn't need it. I did put slits in roast and added chopped garlic. Then I added garlic powder and olive oil to the spices, spread the paste on roast a few hours ahead, wrapped it in saran, and tada--our family was pleasantly surprised at how much they enjoyed caraway. It was flavorful and moist--and as the cook, you should definitely sample an outside piece too!

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Reviewer:

Loves Food

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 9, 2008

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.

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Reviewer:

SwarmRose

Reviewed: Sep. 21, 2007

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!

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