7 Reviews

My husband loved this recipe. I found it to be average.

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mikeaaron November 25, 2008

The flavor was good. It was easy to make. I'm only giving it three stars because the olive oil made a huge mess in my oven. A day later, and my house still smells like the oil. If there is a different way to do this without the mess, I'm open to suggestions.

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michelebelle January 07, 2008

I made this for a small dinner party and it was delicious! I did not use the white wine, as I wasn't serving a gravy/juices with the pork. However, while doing clean up, I decided with the flavor of the meat, to save the juices - so I added some water, scrapped everything off the bottom of the ban, and froze it so I can make gravy with it another time. Thanks for a great recipe that is tasty and easy!

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soxfan28 December 20, 2006

i made this for the family anall en joyed it,will use it again.

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jordy September 06, 2006

I made this for our Sunday dinner yesterday and we really enjoyed it....even my dubious about meat daughter liked it and commented on the rub. I cut deep slits in the meat and really got the paste down in there and I let the meat sit till room temperature before roasting. The roast was great with garlic mashed potatoes and green beans with pine nuts. Thanks for posting this KC, it's a keeper :) — Dec 12, 2005 **update** I made this again but cooked it in my 'Showtime Rotisserie' (Christmas present). It was just fantastic. I didn't make the gravy because the juices ended up in the drip tray and I didn't want to mess with it. I'm going to try to figure out a feasible way to transfer that good stuff and make gravy. Thanks again KC!!

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Hey Jude January 11, 2006

I adapted this recipe to an 8 pound bone-in roast-tripled the ingredients, except the olive oil. I mixed some of the oil in the garlic paste and browned the roast with the remainder. Also made this in a nesco roaster, so added the wine right in the roasting pan and added some dried minced onion to the pan juices, which made fabulous gravy. This is a very very good method for any roast. Thanks!

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Kaarin December 26, 2005

I really liked the method used in this recipe for making a garlic paste and stuffing it in and on the pork roast. It distributed the flavors throughout and was so delicious. A definite keeper of a recipe. Thanks for sharing it.

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Marie April 18, 2005
Succulent Roasted Pork Loin