Boneless Pork Loin Roast with Herbed Pepper Rub Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Jun. 10, 2009
My family thought it was excellent. But we do like pepper a lot. I also put quartered potatoes and onions along side the pork to serve as a side dish which worked out well.
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Reviewed: May 27, 2009
My Family LOVED this!! I am VERY sensitive to any kind of spicy food so I thought it was a little too spicy. But is was very moist and Yummy!! Definitely something I WILL MAKE AGAIN!! :)
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Reviewed: May 24, 2009
Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their teeth on it. But also you don't want to over-ground it to the point that the pepper becomes over-whelming, which with 3 tbs. of black pepper in this recipe its quite easy to accomplish (I upped servings to 12). Id recommend giving this recipe a dry-run before anything major. It has potential to be a very good home-made version of your "average" supermarket pork loin that comes with a pepper-herb coating, but mind your pepper.
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Reviewed: May 16, 2009
Delicious! Roast stays tender and the drippings can be used sparingly for a bit more flavor (the drippings are strong in flavor). I served with rosted red potatoes and greeen beans - yummy!
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