Excellent. I used a 2.38 bone in pork loin center roast. The only change I made was using baby redskins in place of parsnips and dried instead of fresh rosemary.
My pork roast was fresh and had no additive saline(salt)-which may be why some folks noted that theirs was a bit salty-most pork roasts are sold in a saline solution-if this is the case I would entirely omit the salt in the recipe.
Also look for a pork roast with a nice layer 1/4 inch of fat on top-it really makes the difference-cook fat side on top.
That said, this was easy, lovely, tender and moist-the fresh pork loin was on sale at the local butcher for 1.69 a lb which made it a tasty and inexpensive meal!
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Excellent. I used a 2.38 bone in pork loin center roast. The only change I made was using baby...