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This was a very good recipe. I followed the directions but the only change I made was that I used a 3 pound boneless pork loin roast. This makes the juciest, most flavorful roast that I have ever tasted. The potaotes turned out great too. thanks for a great recipe.

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nnreq January 23, 2003

Wonderful comfort food. I prepared it exactly as stated except when the potatoes were almost browned I added a couple of handfuls of fresh baby carrots to the pan as well. They cooked along with the roast and potatoes and came out perfect. It saved me an extra pot. Will be making again soon. Thanks Barbara for a great recipe.

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Kate in Ontario February 04, 2003

Very delicious! 5* all the way. I just had a very small boneless pork loin, about 2 lbs, so I cut the time in half. but left everything else as is, except I used tiny new red potatoes and added some baby carrots and small whole walla walla onions to the sautee to add around the roast. Everything was sooo delicious, loved the sage and rosemary rub, wonderful flavour. the only thing I did not do was the juice over the dinner, there just wasn't that much from my roast, it was quite lean. Thanks for posting, I will be making this again.

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Derf August 16, 2009

This is hands-down one of THE most fabulous meals I ever made. Seriously. I'm honestly considering making this instead of a turkey for Thanksgiving. The only thing I did different was I put the roast over the top of diced onions, and then I used the drippings to make a gravy by adding 1 TBSP flour and a cup of beef broth =)

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chelseywhitfield October 12, 2011

This was delicious! I was worried because I only had a 2 lb. roast on hand, it was done in 1 hour and 20 minutes. I used a meat thermometer to check when it was done at 160 degrees. Because my roast was so small, I browned it first and did not tent it while roasting. It turned out great and the herb mixture is fantastic! I look forward to using the larger, bone-in roast. Like others, I added baby carrots for the last 45 minutes of roasting. Thanks for sharing, Barb.

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Scoutie April 11, 2009

I used a boneless 4 lb. pork loin, my Le Crueset pot, and didn't "marinate" the roast. I browned the roast in the olive oil dressing, took it out, put the potatoes in the pot, sauted them, and then put the roast back in the pot (UNDER) the potatoes. Cooked it for 90 minutes at 375 and it was wonderful. BONELESS PORK LOIN Roast vs. Bone-In...

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jlrisey November 28, 2008

Used a boneless pork loin, and doubled the potatoes and added carrots. This was superb, smelled wonderful, tasted even better and the leftovers were great as a cold sandwich. TY Barb, we will have this many more times!

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LAURIE February 13, 2003

wow! this is a really easy recipe to put together and it's so flavorful! i followed the recipe exactly, except that i had a 2.5 lbs. boneless pork roast, so i reduced cooking time to and hour and a half. i used fingerling potatoes. thanks for a wonderful recipe, barb!

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KPD November 16, 2009

The pork went over really well however I used a boneless pork and there were really no juices to use as gravy over the roast.

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Lucky Lulu October 05, 2009

This was the best pork loin roast we've ever had! We had a 2 1/2 # boneless roast & it turned out great. I adjusted the timing for the smaller roast. I used 6 small white potatoes & sauted them and added carrots & thinly sliced onion to the roast along with the potatoes..super yummy, super tender. I will never cook a pork loin roast any other way! Thanks so much :)

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Chef Niki March 18, 2008
Roast Pork Loin and Potatoes