Outstanding flavor to the pork. I used a Pinot Girgio for the gravy which I kind of regret, because it gave the pork a slightly bitter flavor. I will definitly keep this recipe for next time, however I may not use a gravy. The taste of the pork stood alone nicely.
This recipe was enjoyed by my whole family. I deducted one point because I thought the gravy was too strong, but perhaps I reduced it too much. It was very tender, and simple to make. Thank you!
This was a very flavorful roast. The only problem I had was exactly what type of pan to use. I seared it quickly and then placed it on a rack. There was very little meat juices so I had to add water and then the wine at the end. The aroma was delicious as was the roast. Thanks for the recipe. Will definately make again.
Wonderful. DH realy loved this. I cooked the roast ( two pounds) for 1h10 minutes as I thought 2h would make for a dry roast and let it rests when I was making the gravy. The roast was tender and succulent. Next time, I'll add 1 cup or wine to make more gravy. There was not enough left for leftover. Excellent in sandwiches. The pork loin roasts were on sale the week I made this and DH asked me to go buy another one to make this later. It says it all!