Reviewed: Feb. 6, 2012

I loved this recipe! So juicy and tender! Definetely a keeper

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3 users found this review helpful

Reviewer:

mama3

Cooking Level: Intermediate

Home Town: Waterloo, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Nov. 24, 2011

Perfect. Made it just as the recipe stated - let it sit covered with foil in the oven for 1/2 hr after turning off the heat. Lots of juices in the bottom of the pan and I sliced the roast into the juices. Very moist!

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4 users found this review helpful

Reviewer:

CSANTORIELLO

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Reviewed: Oct. 8, 2011

Wish I could give this 10 stars! Just fabulous, and so easy. My suggestions are - I'm not so much of a fan of actual pork roasts and prefer a bit leaner meat. So, I used pork tenderloins for this recipe. I cooked mine in the crockpot. The night before, I put my tenderloins in a baggie with the seasoning (ground the fennel a bit as others have suggested) and just enough vegetable oil to mix with the spices and coat the tenderloins. Then put it in the crock pot in the AM and it was perfect for supper. Whatever you do, do not leave out the fennel. That is what makes it porketta, and it is fabulous! So glad I found this recipe. My husband is from Northern Minnesota and we just can't find porketta roasts in the store here in Texas. But, now with this recipe I can make porketta that exceeds his high expectations! ;-)

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8 users found this review helpful

Reviewer:

MELPRES

Cooking Level: Expert

Reviewed: Jul. 23, 2011

I butterflied the roast (used a boneless shoulder) and put half of the rub inside, trussed it and rubbed the outside with the remainder. Been making this for years...love it!!!

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5 users found this review helpful

Reviewer:

Teri B.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Maltby, Washington, USA

Reviewed: Mar. 3, 2011

I used regular dried dill and ground up the fennel seed, which was the prominent flavour. Even for our 2 lbs. roast it needed the full cooking time as indicated in the recipe for a 4lbs roast. It did end up somewhat dry, and we weren't a fan of the flavours. We've tried dry rubs on pork roasts before, but this one isn't to our taste.

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3 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 25, 2011

Not a fan of dill, but I followed the recipe as stated and I was greatly surprised. The flavors melded well together. It did take a little over 2 hours to cook though. Thanks for the recipe. I will make this again

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3 users found this review helpful

Reviewer:

Kenstir

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

Reviewed: Nov. 5, 2010

Good, but I was surprised that more flavours didn't come through. All I could taste was fennel! Will keep it on file for future experimentation!

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3 users found this review helpful

Reviewer:

CaperWest

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

Reviewed: Oct. 30, 2010

Fabulous! Made a "mouth watering" roast! I did it just the same except added 2 teaspoons sweet basil! "Yum"

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5 users found this review helpful

Reviewer:

Lisa H

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Reviewed: Aug. 24, 2010

This very good. I was brought up on porketta . Try this same recipie on a turkey breast (Turketta)... You will be pleastly surprised ! Donny

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6 users found this review helpful

Reviewer:

Donny D

Cooking Level: Expert

Home Town: Caspian, Michigan, USA

Living In: Augusta, Georgia, USA

Reviewed: Dec. 11, 2009

I really loved this! I prepared this as the instructions demonstrated, put it in my roaster pan with the lid on. It came out very juicy. This was good reheated for leftovers as well.

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7 users found this review helpful