By Dine & Dish on January 24, 2005
"We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!"
Serving Size: 1 (136 g)
Servings Per Recipe: 8
"My husband loved this recipe. I found it to be average."
"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."
"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!"
"i made this for the family anall en joyed it,will use it again."
"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!! "
"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!"
"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."