Just wanted to add a "me too" to all the great reviews for this recipe. Couldn't be any easier; and couldn't be any better! I followed some of the other hints & suggestions and seared the roast first in hot vegetable oil. And, because my roast was a heavy 1.5 pounds, I did the 20/50 split, which worked wonderfully, except that I needed a little additional time on the back end to reach the 160 degrees internal temperature. In addition to the potatoes, I also added chunked carrot, onion & orange pepper ... all delicious! Tossed the vegetables with olive oil, fresh chives, fresh parsley, dried thyme, salt & pepper. Also added a couple of dashes of sesame seed oil for more flavor. (Note: I omitted the garlic powder from both the roast & the vegetables as a personal choice.) While the roast was resting under foil, I ran the oven up to 400 degrees and put the vegetables back in for some additional browning. (Yummy!!) Roast & vegetables were unbelievable!! Pork was cooked perfectly, very moist and had great flavor. As we were cleaning up the kitchen, we discovered that the pork is even more delicious as it cooled to room temperature! An instant favorite & an instant addition to the recipe box!
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Just wanted to add a "me too" to all the great reviews for this recipe. Couldn't be any...