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Showing 1-6 of 6
This smelled wonderful while cooking and the flavor was good, but mine was a little dry - think it would have been better if cooked covered instead of open in the oven.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
The fennel, thyme and garlic formed an excellent combo for seasoning our Pork Roast. I loved the depth the herbs gave, and thought it worked quite well in this recipe. I will definitely make this again. Thank you for sharing your recipe, WendyinGermany. Made for Spring 2012 Pick-A-Chef.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This is a good recipe that just needed some additional spices to take care of the blandness the chef spoke about. I found it surprising that she didn't increase the spices herself before posting the recipe. I do not have a mortar and pestle so I put the fennel seeds into a small ziplock bag, sealed it and pounded it with a heavy utensil until the seeds were broken up. I added to the spices as follows. I put in 1 teaspoon of salt, 1 teaspoon of black pepper and 1 teaspoon of smoked paprika. I realized as I was typing this review that I somehow neglected to add the dry mustard...but did use all the other ingredients. It was tasty, tender, and slightly moist. Next time I would add 1 cup of boiling water to the pan 1/2 before the dish is finished so that there will be more juices for the meat and sweet potatoes to absorb while resting. The Sweet Potatoes are this chef's accompanying Roasted Sweet Potatoes. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
What a great tasting pork lion that I flavored two ways. I had a 4 lb pork lion that I cut in half and followed the seasoning you posted. Since I'm not a fan of fennel and mustard on the other half I did the following. I used 1 ts cumin seeds, at least 8 cloves of garlic, 1 ts dried thyme, 1 TB olive oil, 1 ts ground savory, 1/4 ts sea salt and 1/4 ts fresh ground pepper. Cook them both in the same pan at 350 F for 20 minutes a pound until the center reached 160 degrees. Tented with foil and let it stand for about 20 minutes while I finished cooking the rest of dinner. DH said the half with mustard was good but he really like the other half with ground savory better. I can't wait to try it in a sandwich like the previous poster suggested. This is a great recipe that will be cooked alot at our house. I think the next time I'll try cooking it on the grill. Thanks for posting. Made for Fall PAC 2008.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Great tasting Pork roast, having made it a number of times I was surprised to find I did not have a review on it - I was so sure I had! I took your advice and was very generous with the herbs. Pork roasts are a treat here - when making this recipe the aroma alone is worth a five and the taste just so good. My roasts were a touch larger so took a bit longer. I kept some slices back to have a sandwich for lunch the next day - wish I had kept enough for another as it made for one great sandwich. Next time! Thank you Wendy.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (132 g)
Servings Per Recipe: 8