This was really tasty! Kind of thought the cumin tasted a bit out of place, but not bad. Perhaps next time I will sub lemon pepper for the cumin. I think a lemony hint would be perfect!
Divine - I really don't have much else to add, my husband was in love with this dish, I love it too. I won't put the salt in next time as you say the parmesan is salty enough. I love this recipe and rates 5 stars easily. Thank you for posting.
Unbelievable! This recipe was SO good and made the tastiest gravy I've ever made!! My DH and I loved it. Will be making again and again.
This turn out great and it was very tasty. Had it with roasted pototoes, turnip and carrots my family loved it.
My whole family LOVED this! I left out the rosemary (I am not a fan) and the salt. Other than that, I stuck wit the menu. Hands down the best pork tenderloin roast I have ever tasted. :-)
This was excellent! In case anyone may be wondering, heed the warning about the black pepper -- I was dismissive of it and used the full measure of ground black pepper and it added heat. I thought it was great, but it was a bit much for my 10 year old. He still ate his entire portion though, so I know he liked the taste!
I added a little Worcestershire sauce and liquid hickory smoke to the water at the bottom of the pan for a little extra flavor and it really made for an tasty little au jus.
We really enjoyed the abundance of flavors and the ability to control the amount of salt in this rub. I think this will be my go to rub for future pork loin roasts. I will say mine was a bit tough initally. (I followed all directions for prep & baking). This usually occurs regardless when I make it in the oven. So, I put it in the crock pot with the pan drippings (which I thickened with flour & water) and brought it back to the moistness that it so deserved with such great flavor. In the future, I will prepare it in the crock pot to avoid the toughness. I did use about 3/4 t. salt; 1t. ground pepper & oregano instead of basil (I like it better) and 1/4 c. dry white wine & 1/4 c water in step 7. Thanks for sharing I Married Shrek!
Very tasty and moist! Will definitely make again.
Wonderful. I used a little less cracked pepper and skipped the salt. I usually like fruit with pork but this was a great change in pace for us. The leftovers disappeared fast too.
This was my first time making a pork roast and I am very happy I chose this recipe. I had a couple of guests over for dinner and they kept asking "is the roast ready yet" because the whole house smelled amazing. Once we sat down and tasted this concoction we were in heaven. I have a little bit leftover, so I think I'll make a chef's salad with it. Thank you.