The smell of this pork roast cooking is fabulous. It starts in the first 10 minutes and gets better and better! The flavor of the herb crust with the roast pork is fabulous. I used about twice the amount of parsley and a small dribble of olive oil with it and the garlic and spices. The meld of the flavors is wonderful and the pork moist and tender. I cooked it longer because I have this thing against pink or undercooked pork. Succulent and delicious barely describes it! I will definitely be making this again, my husband who really loved this is planning it already!
I made this for Easter Dinner using dijon mustard and fresh herbs from my garden. We also cooked it on the rotisserie. With the marinade being so mustardy, I was worried, but when it was done, it tasted fantastic!! Added very nice fresh flavors to the pork. I will be using this again for sure.
Maybe I'm just not a pork person. But for me, while the pork wasn't dry at all, it was very flavorless aside from the crust. I kinda hoped that some of those flavors would permeate through the tenderloin.
Delicious! I made this for only two of us but used all the same amount of ingredients and cooking time. The smell was amazing! We will make this again!
This was very tasty! I added a bunch of other spices too, including some cayenne because I like spicey. I also used just regular yellow mustard as that was all I had. It still gave it a really nice crust. I have never made a pork roast before but after an hour and a half my 2.5lb roast was still pink inside and I saw blood so I gave it another hour. Even after that extra hour the roast was still super moist and tasted great - I'm pregnant so scared of the pink meat! I also sliced up potatoes and put it around the roast with the same seasoning all over them and they were a perfect addition. Very yummy.
It was great! Will make this one again and again!
FIRST RATE DINNER! Followed the directions exactly, the aroma was mouth watering in just a short time of being in the oven, the meat was moist and succulent, even my son liked this (but as always with a qualifier-a little to much herb crust) darling child just can't say anything is really good so long as I've cooked it. Sixteen going on Seventeen needs to be sent to a deserted island.LOL
can't give it stars, as i tried using the technique from Six Hour Pork Roast (six hour pork roast) but it didn't crust like i was hoping, probably b/c this recipe uses a mustard spread first before laying down the crust. also, i used a super long 8.8 lb. pork tenderloin from sam's club, cut in half and put into 2 pans and instead of taking 6 hours, it took like 3 (if that), so my dinner was done 3 hours early. unfortunate, but not a disaster. other than that minor glitch, the pork tastes wonderful.
I had to use a pork sirloin roast as that is what I had. The meat was very good on the outside. Some of the flavor had permeated the inside. I did find the meat was dry but it could have been my roast. Will definitely try again with the right cut of meat.
Very tastey! I used all fresh herbs from my garden and did it in the slow cooker. I left out the oil through... pork juices are greasy enough in the slow cooker.