Reviewed: May 21, 2013

So good! I doubled the dry rub for my tenderloin. I've made this twice now and liked the glaze better with brown sugar as some other reviewers recommended. Also, if cooking a tenderloin, you only need to cook for around 30 minutes. Thanks for the recipe!

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Reviewer:

JenG219

Home Town: Las Vegas, Nevada, USA

Living In: Dallas, Texas, USA

Reviewed: May 9, 2013

Made this today. Gotta say it's one of the best tasting pork I ever tried. The herbal spice sage really added to its taste and flavor!! :D

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Reviewer:

jo689

Reviewed: Apr. 28, 2013

This was excellent!!! A true AAAA+++++ winner. Only regret was not having enough sauce. Had enough for basting but wished we had more for the meal itself....it was that good.

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Reviewer:

debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

Reviewed: Apr. 22, 2013

I'm in the minority and actually didn't care for this recipe. The sauce that everyone is talking about how delicious it is, just wasn't to either my husband or myself. I had doubled th spice rub, it was OK but nothing really spectacular. I wouldn't bother to make this again.

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Reviewer:

SpamSmiley

Reviewed: Apr. 12, 2013

I also used brown sugar. My whole family loved it -especially the sauce/glaze. They've requested it again and with other meat too- like chicken.

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Reviewer:

TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

Reviewed: Apr. 10, 2013

I used a packet of Weber garlic and herb seasoning to make a rub (added a little lemon juice to it so it made a good rub). Rubbed the paste into the pork loin, added all the ingredients listed above also and marinated overnight. Placed in crockpot on low the next morning, added 1/2 cup white wine to the bottom of the crockpot and let it cook for eight hours. Drained the liquid, made the sauce and poured over the loin and let it cooked another thirty minutes. It was fabulous. Everyone raved and my three granddaughters (ages 2,2, and 6) loved it. There were no leftovers. My roast was 5 lbs. The roast was very moist, tender and full of flavor. I was a little unsure about the sage, but followed the advice of other posts and increased the amount. It was wonderful! I used apple cider vinegar and brown sugar.

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Reviewer:

Beverly

Reviewed: Apr. 6, 2013

Fantastic recipe. Tender and flavorful. One guest stopped mid-sentence to exclaim, "I just have to say - this pork is slammin!"

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Reviewer:

ckj001

Reviewed: Mar. 26, 2013

Very nice. I did use more of the rub ingredients than the recipe called for but I wanted a depth to the flavor. I also let the pork loin rest for about an hour after applying the rub. I really enjoyed the tangy sauce.

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Reviewer:

GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Mar. 25, 2013

This is my ultimate "go-to" recipe for pork. I cook it low and slow in the oven or sometimes in my crock pot. I serve the glaze in a gravy bowl separately so people have the option to add it or leave it. To each their own, but I personally love it with the glaze! Excellent recipe. Going to keep this in my recipe files forever!

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Reviewer:

October0630

Cooking Level: Expert

Reviewed: Mar. 24, 2013

This pork roast came out juicy! The rub and the glaze were complimentary. I used a 3 lb. pork loin, rubbed in the rub (with extra garlic) and tied it up with string. Used the tip from another reviewer and placed the pork on slices of onions in the pan. It cooked for 1 1/2 hours. I brushed the glaze as the recipe goes. I made glazed pearl onions and buttered boiled red potatoes to go along with it. Mighty fine!

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