This was amazing! It was the most tender and juciy pork roast I ever made. I used some extra garlic - which was great, but the house still smells like garlic. I used a pork loin roast, not a tenderloin so it does take more time to cook. I used a thermometer that I can keep in the roast and read it from the outside. I cooked it to 160 and it rose to 165 while resting, and it still turned out juciy and slightly pinkish. I also added a tsp of lemon juice to the paste as someone else had suggested and I used dried herbs from my garden. Yummy!
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This was amazing! It was the most tender and juciy pork roast I ever made. I used some extra...