how long to cook 5 lb pork loin

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My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part as well the wonderful odour while cooking. I too reduced the cooking time to 1 hour and 15 minutes and I even had a little over 3 pounds of pork loin. I too put the garlic/rosemary rub on the meat early on in the morning and let information technology sit covered in the fridge all day. I used very footling olive oil, simply enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. My other recommendation would exist to double the amount of rosemary/garlic mixture, peculiarly when using more than ii pounds of meat. I served this forth with roasted potatoes and sauteed green beans with almonds........yum!

This is a cracking tasting roast. I used a 2.viii-pound pork loin top loin roast for this recipe. I used fresh rosemary from my garden instead of stale, and added just a piddling onion and olive oil to the paste rub. About i/4 through the cooking process, I added a little chicken broth and a little wine to the bottom of the roast, and about xx minutes later, I turned the roast. I cooked the roast for 1 and ½ hours total, covered it with foil for near 10 minutes, and it came out washed but very moist. I recommend using a meat thermometer, cooking time actually depends on the cut and size of your meat. I added more than chicken broth and wine to the drippings in the pan, a touch of flour to thicken, and everything turned out delicious! I served this with asparagus risotto. Cheers, Kathleen, for sharing this recipe.

This was a superb dish! I have always hated pork loin, just I remember information technology's considering no one always cooked it like this! My modifications: one) Cooked at 300 degrees for two hours, 2) Substituted basil for rosemary, 3) Substituted 3/4 c. chicken broth for wine. I baked this in a covered dish, and the meat was simply falling apart when done. Thank you for a great recipe!

I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the dried and increased it to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The wine I added as it cooked and and so made a very tasty gravy with a mixture of more vino, beef broth, flour, h2o and of course those dandy drippings from the pan. I did throw some small fingerling potatoes in the pan about 50 minutes before terminate time. Very wonderful, every ane loved information technology. It cooked for virtually ane hour 45 minutes for a 3.five pound roast, merely I used a meat thermometer.

This recipe was soooo skilful. I too only cooked information technology for about 1 hour and xv minutes and I even doubled the recipe using 2 1/2 pound loins. I used half the rosemary (which was plenty) and doubled the garlic. I also marinated it overnight. This was absolutely great and I volition make it over again! Thanks for a great recipe!

Very very practiced. I added some red potatoes right into the pot and they came out peachy. I used a niggling extra vino for the sauce and added some diced mushrooms. Also added some flour to thicken it a petty. Great stuff!!!

I just fabricated this for dinner. Information technology was bang-up. I used my prime number rib rub - rosemary, thyme, garlic powder, salt & pepper. Blimp sliced garlic pieces into roast (2 i/2 lb). Heated oven to 450 and placed roast into oven for xx minutes to get that seared look. Lowered oven to 350. Cooked one hr more. It was perfect. My husband said he prefers this roast to prime rib! Add the pan juices to i cup chicken goop and 1 tablespoon */- cornstarch for an excellent gravy.

WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and garlic and I besides added thyme, poked a lot of holes, and stuffed the roast as instructed, even so- I and so heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, then seared the pork on all sides to seal in the juices. I then removed information technology, permit it cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to become a lot of dainty brown color on it quickly!) helps seal in the juices and makes continuously turning and basting it virtually superfluous. I watched it, keeping to most xx mins per pound of pork, and checked information technology with a meat thermometer. I allow the meat remainder earlier cutting into information technology. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the dorsum it was and then good! Really lovely- and I'll brand it again, but probably on some other Sunday- it was a bit of work for a weekday meal.

This recipe only uses one herb, dry out rosemary, which by itself is somewhat bland. The amount of olive oil is excessive also. You just need ii to three table spoons of oil. That's why I am giving this recipe four out of 5 stars. My personal recommendation is to not to waste your money buying dry out rosemary. Even the national herb brand you meet in every grocery store sells dry rosemary for over $4 for a small container. However, this has piddling to no season. Fresh rosemary packs a mean punch, just when information technology'due south dry, rosemary has no aroma or taste. Using a iii.5 pound pork loin, create a paste using two to three table spoons of olive oil, 3 table spoons each of fresh rosemary, sage, thyme and minced garlic. Add together 1 to 2 table spoon of fresh ground pepper to the mix. You may want to adapt the quantities of everything according to your amount of pork loin and sense of taste. For my pork loin, these quantities were perfect. Place the herbs, garlic, olive oil and pepper in a food processor and mix everything to a fine texture. This creates your paste. When the paste is finished, your kitchen will exist filled with a wonderful olfactory property. Rub the paste all over the pork loin and refrigerate the pork loin a day prior to cooking. The writer is dead on about using a thermometer. You don't desire an undercooked roast. At the bottom of the pan, I added carrots, diced onions and white wine. I also created a gravy using 2 cups of chicken stock, 2 tabular array spoons of corn starch and the pan drippings.

I have now made this several times and each time I experiment a piddling -- but information technology ever turns out Fabled! First, I ALWAYS utilize a meat thermometer and take it out when the meat reaches 160 degrees. The other thing I always do is sear the meat before I put it in the oven. That manner I don't need to turn it during cooking. I as well take substituted 1 cup of apple juice for the wine and cook it in the lesser of the pan -- it helps go along it moist and the apple tree juice makes a terrific gravy. (I serve this variation with the Awesome Sausage, Cranberry and Apple Stuffing found on this site -- terrific combination!) Information technology also makes a dandy take-away weekend dish. I make the rub and liberally place it all over the meat, ofttimes adding a little chopped spinach and garlic to stuff inside the roast. (Take a large sharp knife and pierce the center of the roast at information technology'southward end. Turn over and exercise the same to the other end, creating a "tunnel." Stuff the spinach mixture into the eye with the back of a wooden spoon.) Then I wrap in plastic wrap and take it with me on weekend getaways or to family affairs. It's always a big hit!

WOW! This was my showtime attempt at a pork roast and it couldn't have been easier. I had a 3.5lb heart cut loin, so I doubled the oil and herb mixture. I also added thyme and basil. I put a little bit of white wine and water into the bottom of the roasting pan and scattered sweet onion slices and baby carrots all over. I placed the loin on the roasting rack and tucked sliced reddish skin potatoes all effectually. I sealed the pan with foil and roasted it for two hours without basting. It came out AMAZINGLY moist and perfectly washed. I added some salt and pepper to the pan liquids (there was A LOT) and thickened information technology upwards to make a delicious gravy. I volition most def use this over again! Thanks!

Well, Hubs was not at all thrilled terminal dark when I told him we were having roasted pork loin. He much prefers pork tenderloin. I used a two lb. iv oz. roast. I made the paste with the garlic, most ii T. fresh rosemary, salt and pepper, and just enough olive oil to bind it together. I did not pierce the roast. I just rubbed the paste mixture all over it. I roasted this uncovered, and actually didn't have plenty drippings to baste it, so I skipped that. I used a remote thermometer, which is perfect for this kind of thing. I roasted this to 145 degrees, which took a little over an hour, tented information technology, and let it balance for ten minutes while I made the gravy. For the gravy I used the fiddling bit of drippings I had (maybe 2 T.), 1/two cup each chicken broth and white wine, 2 T. of flour, and salt and pepper. This was perfectly moist and Hubs declared this the All-time pork loin I have ever made. He even wants to have it once more! That says it all - five stars!!

I've made this twice for my family, and they absolutely love it. One caution--I think the cooking fourth dimension is over stated. My 4 pound boneless pork loin was ready in an hour and a half--it would take been dry out had I left it longer. Easy, delicious, healthy--I served information technology with roasted potatoes and fresh broccoli, fruit salad and dwelling made wheat rolls. Crawly.

Very good if yous like rosemary and garlic. We really enjoyed it. For those of y'all who said it came out dry out, you lot need to remove the roast from the oven when the temperature is effectually 135 or 140 at the nigh. Then, tent it with aluminum foil and let information technology rest for at least 10 minutes to let the juices reabsorb. The remainder heat will continue to cook the roast and it should reach an internal temp of 145. Annihilation more that and it will be dry.

I used a ane.8 lb. loin and I cut down the cooking time to 1:15. I used slightly less rosemary, more gahlic and omitted the vino for wellness reasons. I happened to take a overnice bottle of garlic infused extra virgin olive oil that I used also. Put it in a plastic bag and marinate for a few hours. This is a wonderful recipe! I give thanks the original poster.

Wow! I fabricated a paste out of fresh garlic, fresh rosemary, fresh sage and some sea table salt and put that into the pockets of the loin. Then I added some olive oil to the remaining paste and rubbed that over the loin. I put some potatoes and rings of onions in the same pot. I used a LeCreuset dutch oven with the comprehend on for 1 60 minutes and turned the roast over and kept uncovered for an additional 30 minutes. I didn't accept white vino, and I call back considering I had kept the comprehend on for the majority of the cooking fourth dimension, there were natural juices in the pot, so we put those over our dinner. This was the best pork loin I accept ever eaten.

This is soooo tender & juicy. WOW! I used chicken goop instead of the wine. I do take a annotate about the cook time, I used my corning ware & on boilerplate, whatever I make in a corning ware dish ordinarily takes about an hour longer to cook. So mayhap that is the reason that some had a problem with dryness using the 2 hr cook time. I also used common sense & stuck a meat thermometer in the roast. This was a good roast, thanks Kathleen!

A handy tip for actually tender pork....soak the entire affair in the refrigerator for at to the lowest degree 24 hours beforehand in a deep basin of extremely salty water (too salty to taste). I add together about 1 cup of table salt and a loving cup or ii of white vinegar and enough water to cover the roast entirely. I as well add together quartered onions, minced garlic, pepper, bay leaf and rosemary. This 'bath' infuses into the meat and tenderizes information technology and then you will have a gorgeous moist roast as an end result. Information technology makes a lot of tasty pan juices too then you lot may need to empty some out into a dish to save for making gravy later. A halved onion placed into the roasting dish adds flavour to the juices aswell. The juices will exist rather salty though and then be sure to add a bland thickener similar cornflour (not Gravox) and some water to tone information technology downward and taste/arrange as you lot become. It's best to buy a boneless roast too because mine had the bone even so in and it proved rather difficult to cut...non very elegant slices. This was my beginning ever endeavour at making a pork roast and my dinner guests raved virtually information technology and asked for my hubby's secret "pork bath" technique. It's not a secret anymore now!

Wonderful! My married man is not a fan of pork and even HE loved it! Every bit suggested by some other review, I marinated the pork in the olive oil/rosemary/garlic mixture overnight. Then I put a layer of thin sliced onions in the bottom of the crock pot. I added the pork, marinade, a can of chicken broth (in place of the wine) and spud wedges. Information technology cooked on high while I was at piece of work (mine cooked ten hours). The meat was so tender, you didn't need a pocketknife. This was wonderful. I will definitely cook this once again!

I made a few changes and it is yet great. I showtime rub olive oil over the entire loin, rubthe loin with rosemary,thyme and garlic, common salt and pepper to sense of taste, so sear the rost on all sides. Identify the roast in a glass baking dish and add together a wine of your taste to the dish. Broil at 350 for forty-45 min. or until the thermoter reads 150 and then let the loin rest for 5 min. or until the temp is 160. Turns out great every time and the loin is juicy and very tasty.

Yum! I made this this evening and I thought it was like shooting fish in a barrel and succulent. I took it out at 155 degrees and let it sit for 10 minutes before slicing and it was so moist. I likewise skipped the wine and made a gravy out of the pan drippings and some water and flour, and it was wonderful! Thanks for a great recipe.

I wanted to try something new and since my mom came to visit, I thought this would be prissy. I was incorrect. IT WAS GREAT! I paired it with rice and a veggie and used the same wine I used in the recipe to continue. Mom was impressed, hubby was full and I am a satisfied kitchen-witch!

We were very anxious to endeavour this recipe considering the quantity of good reviews. I took it out early so it was not overcooked. The family was not impressed at all, even my husband did not have seconds. I concluded up making chicken gravy for the kids to cover the flavor to get them to eat the roast! Nosotros are mystified by the rave reviews... now the same recipe with a beef rib roast is to dice for!

Very moist & FULL of taste! Made it for my husband for valentines solar day! Here's some tips! 1.) Always use your meat thermometer, if your loin is not moist, yous probably overcooked information technology, all ovens and broil times vary...y'all paid skilful coin for your meat, so cook accordingly! If you buy a loin that is packaged as one, but opens into two, Seperate them & roast side bey side. Stick the thermometer in the largest lion. I always accept mine out at 165 degrees. 2.) I used Sherry as my wine. I poured the sherry in the pan with my loin, and afterward added a trivial chicken stock and cornstarch for EXCELLENT gravy!!! iii.) While you lot have out the Sherry, reduce some mushrooms in Sherry, YUM! This is a recipe that is too tasteful and like shooting fish in a barrel to decline!!!!

I thought that this was okay... The rosemary provided some season but I didn't feel that there was enough flavour to want to go dorsum for seconds.

Fabricated this on the pellet smoker last dark and it was crawly! Loo-oove garlic in my pork roasts! We bought some of those Costco Pork Sirloin Tip Roasts for $1.99/lb. Volition definitely do this once again. Plan to use the leftovers in a cuban pork pineapple taco (Rachel Ray recipe).

Followed "andeesings" suggestions: Seared the roast (but on stove-peak) in a bandage-iron Dutch oven. Followed another & lined the bottom with sparse-sliced onions. Still some other suggested some sherry in the lesser. I tin't resist sherry & onions! Threw information technology in the oven & turned it every 20 minutes, checking each time with the Thermo-pen. It came out amazingly juicy & flavorful! I didn't bother with gravy, since I was serving it with saffron rice (YUM!), with peas, just I did pull the beautifully browned & flavored onions out, to top the pork slices. The wife said that she doesn't desire to go to restaurants anymore... exist careful what you wish for!!! Thank you Kathleen Burton & AllRecipes! 12/25/15 - Did this again, with a i-3/4 lb loin roast, just on the rotisserie, over the grill (78 F, on Christmas Twenty-four hour period, in Va. Beach... YAY!) Replaced rosemary with fresh basil, this time (YUM). Grilled 10 min over direct heat, to sear, and so 40-50 min over indirect heat, on the rotisserie, 'til it got to 145 F. It came out beautiful! No vino sauce or onions, this fourth dimension, simply the pork was PERFECT!

I used chicken stock instead of wine, but this recipe is fantastic! Tin can't requite it enough stars. I actually mixed the rosemary, south & p, and garlic together, drizzled a little oil and rubbed the loin downwards, than rubbed again with garlic mixture and let marinate covered in fridge a couple of hours.

This is an piece of cake and fabulous recipe. Yet, two hours at 350 is way besides long to melt a 2 pound roast. I baked it at 325 for ane.five hours and it came out moist and delicious. I used a whole can of beef broth instead of wine and I added it from the starting time instead of at the end.

Actually, really good. I used 1 Tbls salt which I call back was just a niggling as well much. I thought the Rosemary was a picayune stiff too. The garlic was likewise stiff. Then, my husband and I slurped up the whole thing! I'one thousand kidding. Well, in that location was a lilliputian left! Actually, I volition ease upwards on the table salt and rosemary side by side time but everything else will remain the same. I did a pork tenderloin which was ii pieces, each weighting well-nigh one lb. I baked for the first hour covered and removed the foil for the second hour. I had lots of juices in the pan, and so I removed the tenderoins to a platter and covered with foil to rest. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbling juices and reduced the estrus and so it could simmer for about 5 minutes. Yum. Broken-hearted to try again.

What a terrific recipe! First, I've browned the loin on the skillet, until deep golden chocolate-brown colour 2) I used fresh rosemary, finely chopped to mix with garlic, and likewise left two pieces whole to put on summit while making it.. be sure to exit ane fresh stem, to garnish once prepared 3) I used coarse bounding main salt, fresh ground pepper...first large and fine basis four) olive oil first cold press v) i made a 5 pound loin, cut into two pieces. cooking time was approx 1h25min @ 350...the terminal 10 mins were at 375. I used thermometer, and set the meat out to rest for 10 minutes at 160 degrees. 6) gravy, i used yellow tail Riesling, and it turned out great... served with cubed potatoes, mixed with butter, a tad of olive oil, and freshly chopped parsley - a must have if you haven't already tried! meat was tender. Both my wife and mother in law had seconds, and licked their fingers! I wouldn't change anything for next time! enjoy!

I LOVED THIS RECEIPE!!!! It made my pork roast come out nice and juicy!! The garlic and oil are a wonderful blend! I subsituted the rosemary with Thyme and it was still wonderful! KUDOS!

Delicious! I cooked it in the crockpot for eight hours on depression and it was so juicy...I added a trivial flour after removing the roast and made gravy but it was then moist, we didn't actually need it.

I used fresh chopped rosemary (double the amount), mixed it with crushed garlic and olive oil, then rubbed over tenderloin. Added table salt & pepper and put in crock pot with white vino. Cooked for 8 hrs., and so thickened juices with cornstarch earlier serving. Fabulous then easy!

I followed a review, rather than the recipe. What I did was I grated iv cloves of garlic, added 1-1/2 teaspoons of rosemary and a 1 tablespoon of olive oil in a ziploc pocketbook with the loin. I refridgerated for two-4 hours and baked at 350 for i hour and 45 minutes. No searing was needed. Information technology came out crispy on the exterior and was PERFECTLY moist on the inside! Hubby enjoyed it, so information technology's a keeper.

A wonderful, flavorful dish. I roasted some potatoes with the loin and the entire firm smelled fantastic. A have again according to my 3 sons and hubby. Thank y'all!

Very good and moist only reduced cooking time. It simply took 45 minutes for it to come up to temperatures. The 2 hours seems over impale for a 2lbs roast.

An like shooting fish in a barrel and tasty pork roast, though I am glad I did listen to the previous reviews and reduced the cooking time--about ane 60 minutes 15 minutes for 2+ pound roast. Served with rosemary potatoes that I cooked in the same oven equally the roast (less time) and dark-green beans. Made sandwiches with apricot preserve spread with the leftovers.

I made this tonight w/a couple of adjustments. My pork loin was 4.5lbs so I browned all sides in a skillet, then made the deep cuts, put the garlic, rosemary (I used fresh fm my yard)added some soft butter and lemon zest. I doubled the sauce and covered the pork in the remainder and poured olive oil on top. Afterward 45 minutes in the oven I covered it in white wine and chicken stock. When the pork was done I took the pan juices, put them in the original browning skillet and added flour to thinken. Even my 4, 5, and 7 year olds ate it and loved it!! Thanks for the recipe!!

And so yummy and full of flavor!! Made the post-obit adjustments for a 4 lb. pork loin: viii cloves garlic, 3 tablespoons fresh rosemary, two tsp. kosher salt, i/2 tsp. pepper, 1 tsp. dried thyme (didn't have fresh), and enough olive oil to grade a paste. I mashed it all upward with a mortar and pestle, rubbed it all over the pork and marinated information technology in a large plastic bag for 3 hours. It took two.5 hours (165 degrees internal temp) to cook. FANTASTIC!

My girlfriend Amber and I borrowed a boneless pork loin (2 lbs. trimmed) from her grandmother! So nosotros searched the web and came across this recipe. Nosotros critiqued the recipe somewhat and the cooking time co-ordinate to the cut of pork. The result was fantastic! We used a little bit of salary grease for the rub and used fresh rosemary not dry. We too basted several times throughout the roasting process and did non turn the meat at all. The effect FIVE STARS!!!!!

I used a iv.v pound double top loin, separated into two pieces side by side. I doubled the residuum of the ingredients accordingly. At one 60 minutes and 45 minutes the temperature was already at 160 and so I immediately took it out. The pork was moist and delicious even though I permit it cook merely a little as well long. I think it was a little heavy on the rosemary and olive oil, just the garlic was only right. The stiff rosemary taste and aroma was fine for the kickoff meal, but it didn't work so well for leftover sandwiches. Overall this is an easy and quick recipe worth repeating.

Rosemary and garlic was tasty combo with the pork. Due to time restrictions i browned the pork on the stove and and so placed it in the crock pot on depression with the garlic, rosemary, wine, some chicken broth and some chopped onion. I cooked a 2.5 lb roast for half dozen.5 hrs, and i over cooked information technology a fleck. Was probably washed about 5- 6hrs. I made a bootleg gray from the crock pot juices to accept over the pork and mashed potatoes. A perfect meal for a common cold rainy evening. (Next time i won't over cook the pork and it will be even better ;) )

Very good. I also plant the rosemary a bit overwhelming. I will try this again with different spices.

Flavorful and tender!! Followed the advice from the reviewer who'southward review was the "most helpful." Put the garlic, olive oil, rosemary, table salt and pepper in the blender to make the paste. After putting some in roast, rubbed the remaining on roast and marinated it over night. Besides used carrots, onion and celery and put a little wine and chicken stock in lesser of pan.

One of my fave pork recipes. To make a actually practiced paste, effort using a mortar & pestle. Information technology will grind everything smooth & combine the herbs with the oil amend.

i had a modest roast, merely about 1.v lbs and seared it in my dutch oven w/ the olive oil. I used fresh rosemary from my garden and followed the other instructions equally written. Most two hrs in the oven at 350 with the hat on the dutch oven...succulent!!!

This came out dry out -- so I will not go far again. I followed the recipe exactly & was disappointed.

Great recipe. Actually like shooting fish in a barrel and very good. Side by side time I brand this, I think I'll double the garlic paste to give the roast that much more season.

I normally put the roast on a rack in a shallow pan (about 2" sides). I preheat the oven to 425 degrees Farenheit, cook the roast for 20 minutes (regardless of size), then add 1" boiling water to the pan, reduce heat to 350 degrees, and melt an hour and fifteen minutes longer. Test with instant read meat thermometer - if information technology's 153-155 or college, remove from oven, tent loosely with foil, and let sit for at least 15 minutes. I don't utilise a paste, I just sprinkle with granulated garlic and seasoned table salt. This roast is and so delicious!

Wanted something different for Thanksgiving. This turned out wonderful and got rave reviews from family. The only affair I change was to put the roast is a oven purse. This recipe volition be a permanent in our dwelling house. Information technology was a 2 1/2 lb roast and only took 1 1/two hour to be done.

This totally WOWED my guys!! I put it in the crockpot for half-dozen hours and I used Rhine wine. The gravy was amazingly adept! Thank you for the great recipe!

I did this in the slow cooker and it was Astonishing! It makes fabulous sandewiches the next 24-hour interval likewise!

We did not similar this at all. Rosemary flavor was wayyyy likewise strong.

Quite yummy! I didn't really follow the recipe by the alphabetic character. In a blender, I put some olive oil in the lesser of it. I have a large blender, but it was only enough to comprehend the blades, then I added near 2 tbs of minced garlic and I accept fresh rosemary growing in my kitchen window, and I took ii long sprigs and removed the leaves and tossed those in to. I used 1/2 tsp of pepper and we don't use common salt in this firm. I whirred information technology all upward together until information technology was a green goo. Information technology didn't look great, merely information technology sure smelled great! I have a Deni 45 bract Meat Tenderizer (considerably cheaper than the i Alton Brown recommends), so I used that all over the pork. I thought at the time, "This is a nifty cut and won't demand it." I was correct, just the season it added! More on that in a infinitesimal. I then poured the greenish goo into a plastic handbag, I put the heavily blade-punched pork in, squeezed out the air and kneaded it all over and stuck it in the refrigerator for about two hours. I took it out, placed it in a glass baking dish with only a smidgeon of h2o in the bottom and did nothing else. My roast was 3 1/2 lbs, and was set in 1 1/2 hours (this came directly out of the fridge too, and so the timing in the recipe is definitely off, but the blades could have influenced that alter). Ane taste and WOW! That blade dial thingy spread that flavor throughout the meat. I didn't use the wine and I didn't brand whatsoever gravy. It simply wasn't needed. My family LOVED it. Information technology's a sure win!

This was fantastic! My new favorite way to make pork. It was and so tender and flavorful my guests loved information technology. I did permit information technology sit for several hours with the garlic and rosemary, and forgot to do the wine gravy. It didn't need it! It was skillful anyway! Will definately cook once more!

So Like shooting fish in a barrel TO Brand AND TASTY TOO. AND I Fabricated A 5 ane/2 POUNDER..

I used a 3 pound pork loin and followed the recipe *well-nigh* exactly (I always detest when people say they followed the recipe exactly and and then proceed to tell you that they left out the chicken in the chicken parmesan!). I covered the roast for virtually of the cooking time (1 hour 45 minutes) and so raised the temperature on the oven to 425 and cooked information technology for another 15 minutes without the covering. I have a convection oven, which I ever use when roasting meats. In the end, this was really wonderful. Information technology is Like shooting fish in a barrel, and the flavor made it seem like it took forever to set. Thanks so much for the recipe.

This was eating house quality, we roasted some potatoes in the aforementioned pan, for the whole 2 hours, it was soooo skillful, with steamed broccoli on the side. We also basted information technology with ane loving cup of chicken goop.

Fantabulous dinner and easy to ready.

Wonderful recipe Kathleen, and the odour when it was cooking fabricated my guests feel so welcome! I used a bit more of the crushed garlic that is all prepared in a jar, and I didn't have vino, but used apple juice and it was slap-up.Volition definately exercise this one over again! Thanks.

Very dainty! I didn't have rosemary, so I left information technology out...still wonderful! The vino sauce was a pleasant modify from a thick gravy. Blended some in the nutrient processor with sweetness potatoes and orange juice for my 9-month old...he loved it!

My mouth is watering! I used the basics of this recipe, but I decided to stuff it with minced garlic, onion and herbs, and then added a bed of onions, light-green beans, ruby potatoes and carrots to the pan, covered for ii 1/2 60 minutes at 320 degrees. The meat falls apart, and melts in your oral fissure!

Very adept and uncomplicated. Used fresh rosemary. FYI unlike about herbs, fresh rosemary is very potent and so you lot employ less than what is called for dry. I threw in some carrots, potatoes and onions into the covered pot every bit well, coating it with the aforementioned oil mix. The wine sauce at the end actually was that extra special touch that made this dish stand out. I recall that next time I'll add the wine to the pot and allow it cook in it the whole time.

I made this exactly as directed. The flavor was dandy. The meat was fork tender. 10 out of 10 people loved it. I lined my pan with foil just wish I had not. I think I would have had tastier drippings if I had not lined the pan.

This turned out fabulous. My boys were raving earlier I fifty-fifty got the final plate dished up. The just modify I made was to mix garlic, rosemary, salt and pepper together and stuff it all into the holes I cutting. OMG! It was fantastic!

Easy, quick, and delicious. PLEASE use a reliable meat thermometer.... my 2.75# roast simply took 1.75 hours to melt.... temps and shape of roast touch cooking, and by using the thermometer, my roast was juicy, flavorful, and *non* dried out at all. I had to use minced garlic from a jar as I was out of fresh, and it was still yummy.

We did not like this at all which was surprising because it gets such keen reviews. The roast itself tasted skillful and information technology was tender however the rosemary was just awful and overpowering. We will probably attempt this again just using our ain blend of spices.

This was fabulous! I am a new melt; learning mostly from reading reviews from allrecipes and trying different things, and this was great! I used a 3lb boneless Rib End Roast (also called a Bract Roast)and tried to increase the other ingredients past 50% since information technology was a bigger slice of meat. I besides baked it covered for twenty extra minutes, and let it sit down for xv minutes before cutting into it. It was really proficient: my husband who volition eat annihilation simply takes alot to be impressed, said it was meliorate than something he'd become in a restaurant. The simply thing I'll practice different next time is use a little less olive oil.

Of all the recipes I've rated here, this is the first one I've given five stars to. It's piece of cake, relatively quick (you lot can go practice other things while it's roasting) and comes out delicious. My leftovers were gone by the next forenoon. I left out the wine, but plain water worked just fine. I added some chopped onions and mushrooms to the roast'southward goulash dish and then reduced the liquid in the pan while the roast rested, then added a piddling corn starch/water mixture to thicken. Very practiced.

Modified a little by using rosemary and tyme along with fresh roasted garlic and rubbing it down with it. I went by a thermometer vs cooking information technology for 2 hours so that it wouldn't come out dry out! Came out very juicy and wonderful!!~

Excellent Pork Loin recipe! I nuked the olive oil, crushed garlic and fresh minced rosemary for almost a minute. The garlic disolved into the oil, which I then separated from the rosemary and injected into the pork. The remaining rosemary/oil was rubbed on the roast and blimp betwixt the two loins that I tied together with roasting twine. I also dusted the roast with onion powder, garlic powder, salt and fresh ground black pepper. Very moist and flavorful!

I tweeked this recipe by using leaf marjoram with the garlic and salt/pepper, making enough to accomodate a 2# or so pork loin roast, using a food chopper to incorporate the garlic, marjoram, salt and pepper. I scored both sides of the roast, rubbed in my seasonings and wrapped information technology in plastic wrap and marinated information technology in the fridge over dark. I browned information technology and then put it in my pressure cooker/with water, a little more than salt and onions for i 60 minutes. It turned out neat. Marjoram, garlic and pork become very well together every bit nigh Polish people volition attest to as they apply this combo in making Polish sausage. I also rubbed my marjoram before adding it to the garlic to bring out the season.

This is a simple and succulent way to make a roast...I prefer thyme to rosemary, which works only also...the leftovers fabricated great pork fried rice the side by side solar day.

This was and then like shooting fish in a barrel and fantastic tasting. I used a meat thermometer and information technology simply took about ane hour and xx minutes to cook a two pound roast. I covered it for the beginning hour to keep it moist. Cracking served with boiled red potatoes.

Generally, I don't like a lot of pork and I had never made whatsoever until last night. This recipe was and then expert, I think I may accept inverse my heed about pork! Using the suggestions of others, I made the paste, practical it to the loin, and let it marinate in the refrigerator for a couple of hours. When I baked the loin, I added the vino to the pan just because information technology was really lean and I thought it needed a little liquid. The finished product was moist, very flavorful, and delicious. My husband loved it! Final nighttime, I thought there might be a piffling likewise much rosemary for me but I had some for lunch today and didn't discover the extra at all. Next time I might brown it first earlier putting it in to roast only considering I similar the look ameliorate. The taste was fabulous with out the browning. This is a wonderful recipe, very easy, and I felt great about serving information technology.

I decided to make this for Sunday dinner, and was a fiddling worried nearly not having the time to marinate in accelerate, based on other reviews. There was no need for worry. The pork was tender and flavorful and the sauce was delicious. Information technology paired well with roasted sweet potatoes and broccoli and rated a 'thumbs upwards' from the family. I used fresh rosemary (3 tablespoons based on another reviewer) and less olive oil than called for.

This was admittedly delicious. I had a two lb. top loin and roasted information technology for an hour at 325, then switched over to convection at 350 for xxx minutes to crisp it up. This actually was yummy - moist, flavorful - and nosotros'll have leftovers to slice thin with mustard and a slice of onion for sandwiches tomorrow.

Smelled excellent while cooking, but the rosemary was likewise coarse. I found myself scraping information technology off the meat while I ate it because it is bitter to taste and felt like I was eating twigs. Summary, Good flavor, but terrible texture. I would place the rosemary in a mesh purse and identify information technology in the sauce to get the flavor simply not the pieces.

This is our favorite recipe for pork. It just doesn't go much improve than this. The first time I made this, I forgot the wine.. it was so incredible, I've never bothered to add it since. Other than that, I make it as directed, simply I use fresh rosemary, instead of dried. I usually make the paste and insert in the roast (be sure not to skip that step, it makes all the departure), then identify in the frig for at least an 60 minutes earlier roasting. Admittedly marvelous.. thanks for sharing!

Nice and like shooting fish in a barrel but takes a while. Instead of dried rosemary, we used fresh rosemary and sage, and for two.5 pounds, it only needed an hour and a half to cook. We also browned the whole exterior offset, and poured ~1/ii cup of wine in to the skillet while it was in the oven to add together some extra flavor.

I fabricated this for Christmas dinner. It was very tender and tasty. Very expert mix of garlic and rosemary. I made a paste of the oil, garlic,table salt,pepper and rosemary then put it on the roast. I too browned the roast before putting it in the oven to sear it.

Overpowering is all that comes to mind of this dish. The rosemary flavour was so strong I still have an disfavor to rosemary ii months subsequently making this. The meat was very tender on the upside, but my husband agreed this recipe just was non for us.

My roast had the bone in and was very thick so my cooking fourth dimension was increased by 1 60 minutes!! But if you utilize the thermometer after the first hr, y'all won't become incorrect!! I took it out at 130 degrees ish ( closer to 135) and wrapped it in the foil with the white vino and allow it sit for 30 minutes!! EXCELLENTE!!!

I followed one of the previous reviewers proposition using crushed fresh garlic 3 cloves, dry rosemary and some Olive Oil, and made a paste letting it rest for a couple of hours. Side by side fourth dimension I will allow it sit down overnight. I also put garlic slivers throughout the roast. I had a 4.20 lb roast and cooked for 1 1/ii hours. Turned out awesome. served with mashed potatoes, the gravy from the drippings, and broiled carrots. Fresh carrots sliced put in foil, with some water, butter and sliced onions baked the final 45 minutes, the carrots are sweet and just perfect.

Outstanding! I followed suggestions of others to add a little wine to the pan equally the roast cooked, and basting with pan juices regularly.

I've been making my pork roasts like this for many years except I use parsley instead of rosemary and corn oil instead of olive oil. I likewise marinate the pork loin in all the ingredients for a least iii hours or overnight. This is 1 of my families favorite ways to eat pork!

This was my very first pork roast that was not dry! Information technology was and then tender and juicy. Thanks!!! I turned the oven off 15 mins before the finish and let it sit down for virtually 30 mins - wonderful!

The roast was full of season and very juicy. Like many others have written, watch the roasting fourth dimension. Ours was done in about 75 minutes.

My family loved this! Surrounded my 1.97lb. pork loin roast with 3 red potatoes, 2 parsnips, one rutabaga, and 3 carrots. Basted all every 20 mins. Washed in one.5 hours. I thought the ane/4c. olive oil would be too much, but it worked out great. Internal temp was 168 degrees when I pulled it out of the oven. Moist Moist, and did I say MOIST! Definitely use this recipe again.

The seasonings for this were wonderful!!! I cooked this in a slow cooker instead - on depression for 6 hours. I added cut up red potatoes and baby carrots to the pot - and then covered with additional white wine and chicken broth.

This was very good, but I didn't employ enough salt. "To sense of taste" is so vague, I wish at that place had been a measurement. Nosotros accompanied this with Roasted Potatoes with Greens from this site and they were perfect go togethers. I'll likely do the roast pork over again, with more generous amounts of common salt.

Wonderfully tender pork loin. I did non have rosemary merely substituted stale ground fennel seed. I sautéed sliced fennel root and onion until almost caramelized and added them to vino and pan juiced and let them reduce a scrap. It was wonderful. I even sliced, added sauce and froze- reheated a month later on and still wonderful. Hubby is heating leftovers for breakfast. I call up this is going to be a guest dish.

This recipe turned out awful. That is unless you like the gustatory modality of hay!!! It took far longer to reach temp than stated, the meat was dry out, there was far too much rosemary, and the sauce was gross. I followed the recipe perfectly and even thought my husband and I aren't picky eaters, nosotros couldn't stomache the sense of taste! Sad.

This was a wonderful recipe which is now one of my favorites. The cooking time is only nearly one ane/2 hours. Otherwise it is too dry out.

So like shooting fish in a barrel and so delicious! Simply change was 5-6 garlic cloves. Used fresh footing pepper. Wife loved it! Wallet-wise; pork loin was i.99 a pound! Why brand a hamburger at 5.99 pound when you can accept this masterpiece and a good retentivity!

This was atrocious, the pork tenderloin tasted like vicks vapor rub because of the amount of rosemary!!! I followed the recipe exactly, made no mistakes for it to plough out this bad. I am a improve than average melt.

I cooked this loin in a roaster oven with vegetables. I placed baby carrots (almost a pound), chopped potatoes (about two pounds), 2 chopped onions, and a couple of chopped garlic cloves tossed with olive oil on the bottom of the roaster and and then placed the pork with the rub on summit. I had to cook the pork loin lxx minutes, perhaps it took longer because of the extra ingredients, but I used to meat thermometer to check for doneness. I removed everything from the roaster when the meat was at the proper temperature so made the sauce according to the recipe. The meat came out tender and with a deliciously savory rub, and the vegetables were a wonderful accompaniment. I reheated the meat three times for subsequent meals and it still was tender and savory.

I made this with 2.5 pound pork loin and it came out swell. After reading the previous reviews, I actively monitored the temps and it was done closer to i.five hours. This will exist going into my monthly menu rotation.