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Rosemary Dijon Pork Loin Recipe

Rosemary Dijon Pork Loin

Recipe courtesy George Stella

Show: Low Carb and Lovin' It

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on February 19, 2006

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    The loin was tender, juicy and tasted great. Rosemary lovers will really enjoy this one.

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  • on February 16, 2006

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    I saw the recipe first on a video highlight. Looked delicious and easy. When it was prepared for the cooking show, the mustard was just put only on the top. I first washed my roast and then rubbed it with the salt and added pepper. Next I covered the whole roast with the mustard. I used the country style Dijon mustard and loved it. It did take a little longer than indicated in the recipe, but I checked it with the meat thermometer and then let it "rest" for the time indicated. My husband who usually likes his meat without any "frills" LOVED it. This is a keeper. Next time I would like to try the mustard on a beef tenderloin roast or for the reviewer who wanted more of the mustard taste...maybe I'll try it on baked pork chops.

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  • on February 15, 2006

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    After reading the reviews I decided to use about 1 cup of white wine and 1 cup of water and basted it every 15 min. It was really juicy and I had a great dressing! What a wonderful easy dinner!

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  • on January 29, 2006

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    Great in convection oven.

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  • on December 31, 2005

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    This was delicious. After reading other reviews I relied on a meat thermometer and used a 2 lb pork loin, but kept the same marinade proportions as the recipe indicated. I will definitely use this recipe again!!!

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  • on December 15, 2005

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    My husband has made a lot of yummy stuff, but this is my current fave. My mouth is watering just thinking about it. He said he pretty much followed the recipe, although he did cut up some red potatoes and included them, but they didn't quite finish cooking.

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  • on November 25, 2005

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    Good flavor, easy to prepare, leftovers make great sandwiches.

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  • on October 29, 2005

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    The rosemary overpowered all other seasonings. Also, the timing was way off -- the pork was way undercooked.

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  • on October 12, 2005

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    This recipe of course is so easy to prepare, but what makes this so great is using FRESH rosemary!!! The rosemary not only makes the kitchen smelled great, it adds so much to the flavore of the roast!!! I won my Uncle over on this recipe!!! Thanks, Shawn

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  • on September 19, 2005

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    This pork roast recipe was so delicious, and super easy to make, too. I made it for my mother who doesn't care much for rosemary, so I substituted thyme instead. It turned and great - really moist.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
329
 
Fat
12
 
Saturated Fat
4
 
Carbohydrates
1.2
 
Fiber
0.47
 
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