4 Reviews

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.

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Tatar-kun August 09, 2009

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!

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Barenaked Chef October 07, 2005

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.

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Barbara In Florida February 23, 2005

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!

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Out of the Blue December 01, 2004
Garlic Rosemary Roasted Pork Loin