13 Reviews of My Favorite Nearly Non-Fat Spice Rubbed Pork Loin Roast

From: Chef Robert in Tularosa NM

On Oct 10, 2005

Excellent. I did make a slight change and used 1/4 cup swanson chicken stock and 1/4 cup white wine instead of water. Had rave review from family. Robert

From: Chef #337799

On Oct 19, 2006

This was a great recipe with the roast being moist and tender. It was simple to make however I did use chicken broth and white wine in the pan instead of water. I served this with warm stewed apples. I thought the flavor was just right with enough peppery flavor to complement the pork.

From: ElaineAnn

On Jan 18, 2007

The roast was moist and tender, and the flavor was outstanding. This recipe is definitely a keeper! Made for Alphabet Soup Game. Thanks for posting Mrs Shrek.

From: Meggerz

On Mar 12, 2008

This is the perfect recipe. I have used it many times and my family loves it. Thanks for this!!

From: children from A to Z

On Jun 4, 2007

I made this tonight, it was very good. I will be making this again. Thanks!

From: Dulcet Kitchen

On Nov 23, 2009

Thank you so much for this great recipe! This was my first time making a pork loin roast, but from the way this turned out, you'd think I was a pro (our dinner guests ooh'ed and ahh'ed)! I didn't have any basil, so I subbed in oregano. The fresh black pepper was wonderful (BF really loves pepper) and the entire roast was so juicy! I made some gravy out of the drippings (after straining, of course)--I added probably 2T flour and 1/4C water. It thickened it up quite a bit while also handling all that salt! (without the extra water, the drippings were just too salty!) Anyhow, loved it, will make again when I need to impress someone. Thanks so much!

From: Chef #628728

On Sep 23, 2008

Divine - I really don't have much else to add, my husband was in love with this dish, I love it too. I won't put the salt in next time as you say the parmesan is salty enough. I love this recipe and rates 5 stars easily. Thank you for posting.

From: donnie27

On Nov 9, 2009

This is the greatest ! My DH ate two helpings, and he usually doesn't do that. I used a boneless loin, and cooked about 1 hr. 10 min. It was perfect after resting, although I did put it back in the oven for 5 min. to re-heat right before we ate. We had a salad and baked sweet potato with the meal and it was really tasty. I will certainly make this my go-to recipe from now on. Thank you for sharing this recipe. Donna

From: Chef #418228

On Jan 1, 2009

This is the most delicious pork roast I've ever tasted! The spices fill the kitchen with a wonderful fragrance and the meat is tender and moist.

From: Vinca

On Aug 23, 2009

The best roast pork I've ever made! My loin was quite small - only 1.85 lbs - and got to 150 a half hour before I expected it would. I drained off the liquid, covered it and let it sit for 15 mins., then put it back in the warm oven. It was as moist as moist can be.