By Barb Gertz on January 07, 2003
Photo by Tiggrr
Photo by Tiggrr
"This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit."
Serving Size: 1 (572 g)
Servings Per Recipe: 6
"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."
"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. "
"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."
"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."
"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 =)"
"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!"
"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."
"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..."
"This is an absolutely fabulous recipe! The flavor is outstanding and I like the idea of browning the potatoes first before putting them with the roast. This will be in with my "top priority" recipes from now on. Thanks so much for sharing this, Barb!"
"This is a wonderful recipe, great tasting and could not be easier. The pork comes out so moist there was not a bite left!"
"Barb, YUMMY!!! Made this in my crockpot,and I also used a porkloin roast,and added carrots.Cooked it 10 hours on low. Wonderful flavor. Thanks so much, Darlene Summers "
"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!"
"This is a great recipe! I made it for friends and they loved it. It was very easy to make. I used pork loin chops instead of a roast but it worked well. The potatoes were great and everything was well seasoned. I can't wait to make it again."
"This was absolutely delicious!! The smell of rosemary in my house was wonderful. The potatoes really took on the flavor of the sauce. I might make just the potatoes sometime for another meal. I will definatly make this again. I might even try it with chicken. It was so tender. "
"Made this tonight for a picky family. Very tasty, no leftovers. A definite keeper!!!"
"This was a great way to serve roast pork. I love the idea of sauteing the vegetables first. Did add two shallots to the pan for extra flavor and am glad I did. I cooked it in my stoneware roaster and only had a minimal amount of juice in the bottom of the pan but did pour it over the meat and I think it was a good addition. The meat was tender, flavorful and juicy. Will definitely put this on my list to make again"
"Delicious!! The pork was so moist and wonderful. My husband loved it!!"
"Delicious. I used a boneless pork loin and Yukon gold potatoes. I only roasted it for about 20 minutes uncovered at the end to account for the fact that it was boneless and I cut the potatoes into small pieces so they would cook through. I will definitely make this again, it was well worth the wait. Even my 4 year old liked it."
"This gets five stars for taste--the pork roast turned out succulent and delicious. I followed reviewer suggestions to add carrots. While they tasted great, it was not visually enhancing. They looked "dead"--too charred and limp. If you don't care how the carrots look, add them. If this is going to be company fare, just stick to Barb's original recipe directions using only potatoes."