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You're right , this is a lovely recipe, so tender and moist with a delightfully spicy hot coat. Delicious! There are just two of us so I just did one tenderloin a little over a pound. Served with steamed cabbage,carrot and red onion. I will be making this one again, thanks for posting!
A nice flavor change from traditional pork roasts. The coating sealed in a tender roast, which imparted a spicy after-taste. I'm not sure I'd use the pan drippings to make gravy again though--that too came out quite spicy--maybe just a little too much. It overwhelmed the poor mashed potatoes. An easy problem to correct.
Very good! My pork roast was 2.75 pounds so I cooked an extra 15 minutes. I doubled the red pepper flakes. Thanks for posting skinnyminnie.
Loved it!! i dont have a meat thermometer, so i guessed. I cooked it for 90 mins, it was a 1LB loin. It was so tender!! i think i may have used a little too much cumin tho.
This was really good! Was full of flavor and stayed moist. However, I was afraid it would dry out so I loosely covered it with tin foil for about half the baking time. I got a smaller roast (about one pound) because it's just my husband and I. I served this with Spinach, apple and pecan salad #29765. They went very, VERY well together!!!
My husband just raved about this recipe. He is not a fan of pork roast and he gave this 5 stars. It was so delcious and moist. I used a 2.5 pound roast with the spices as listed. This will be made many times, I'm sure.
This had an awesome flavor. I cooked it until the meat thermometer was at 170 and it came out perfect. Took about 2 hours. Very easy to make.
Incredibly easy and tasty. Pleasantly zingy without being overwhelming. Since there's only my husband and me, I only used a 1 lb. roast, which was perfect. I also added in some Cajun seasoning and substituted ground red cayenne pepper for the crushed red pepper flakes. Hubby thought it was so good that it's "company food." Great recipe!!
Just delicious. Tastes just as good as it looks.