Birthday Pork Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I opted for 6 bones rather than 8 and the weight came out to just over 6lbs. Like other reviews, I also waited an hour before I put the root veggie into the roasting pan, but added salt/pepper and mixed it with EVO. As per recipe, I allotted myself 3 hrs for roasting. I inserted the thermometer probe in the thickest part of the roast, dead center, making sure I didn't hit any bones. Put the roast in at medium low in the oven at 350 degrees after having it in the brine for 2.5hrs. My roast was ready in an 1.5 hrs, no where near the 3 hrs called for in the recipe and my roast was 2 lbs heavier, what's with that? I let the roast rest and then decided to carve the chops out and plate on the serving platter with the roasted veggies, wrapped the serving platter with foil and put it back in the oven at 175 degrees.. My guests weren't ready to arrive for another hour. So, I would question the time on this puppy in the recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This came out wonderful. Very tasty. Will definitely make again. But has anyone tried it with a pork tenderloin. thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made it for my Christmas Party and everyone loved it. Have made it twice since then and its hit a home run each time. Try cooking in the BBQ it adds a totally different dimension to it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw the thanksgiving episode of Guys big bites featuring this recipe, and thought it would be a good choice for our christmas dinner. My family and I each made a dish from the menu.
I can't even begin to say how disappointed we all were with the results.
We are all known for our talent in the kitchen, so I really found it odd that not one item from this menu really lived up to our expectations.
While the pork smelled heavenly as it roasted, and the meat was moist, the pesto and garlic were so overpowering that no one could really eat much of it. The vegetables were mush so we didn't even serve them.
We also made the red pepper ravioli, and the red devil crandberries with equally disappointing results even though we followed our recipies to the letter. Perhaps there were some ingredient omitions in the posted recipies that was to blame.
I'm sorry but I really can"t give this even a fair rating.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! This was the star of a very successful Christmas dinner. I took heed of other reviewer's comments about the veggies being overcooked by adding them to the roasting pan after the pork had cooked an hour. Will definitely do this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used a 2lbs. boneless pork loin and it turned out great. I cooked it for around an hour and half. I used the drippings from the pork to make gravy instead of using vegetables as recipe suggested. My husband loved it. Good Job Guy!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this yesterday. Mine was 3.5 lbs. with six ribs. Pulled it from the oven after 1 hour and 20 minutes, rested for 15-20 minutes and it was excellent. Only thing I would do differently next time is to go lighter on the salt. Overall great taste and the sauce was fantastic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my husband's bday/ thanksgiving day feast, and it was huge success!! After reading a review that the vegetables turned into mush, after cooking it the way it said in the recipe, I chose to add in the vegetables after I cooked the roast for 2 hours. The vegetables cooked with the roast for an hour and came out fantastic!! I am posting up my dish with pictures in my blog at Get Fit with Juju

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Couldn't find a bone-in pork roast, so I butterflied a pork loin instead. The roast itself was delicious, but the veggies were mush. My family liked them anyway, but I prefer vegetables to have a little more texture. The pan sauce was fabulous, and the roast was super tender after the brining. Will make again, but will roast veggies in a separate pan for less time, uncovered, so they get some color.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent!!! My husband and I loved it!