Loin of Pork with Fennel and Garlic

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I made this for a holiday dinner, after reading all the reviews. I cut the salt by half, used kosher salt and still the crust was too salty, but most of the meat tasted bland. Those were the only modification I made; followed everything else to the 'T". I don't think I'll make this again.

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As much as I love Ina Garten's recipes (and I make lots of them, this one was not a keeper. I followed the recipe exactly and it was way too salty. So salty, in fact, that it even overpowered the rosemary - which is hard to do. Next time, I'll try the pork roast with the vegetables instead.

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Loved it! Definitely use fresh breadcrumbs, and use a bread that you really like the flavor of. The stuffing plays a major role in the flavor of this roast. I made a rub consisting of salt, pepper, thyme, rosemary, sage and Dijon, and smeared that on the roast before popping it in the oven. My guests were all wowed, and I owe it all to Ina!

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YEAH! This was great, just great. I actually used a smaller roast, boneless is what was on sale, and it was fantastic! I totally agree, too much salt, but the meat was moist, had flavor and a great dinner. Boneless pork roasts don't have the most flavor to begin with and this did the trick 100%....

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I learned a very important lesson making this. Rack of pork with the bones frenched as shown in the picture makes for a great presentation BUT be sure to have the butcher remove the chine bone that runs on the underside of the ribs. If I didn't have a big cleaver and a strong boyfriend who was somehow able to cut through it, I would have had to remove the meat entirely from the bone before serving. Also, removing from the oven at 138 degrees is perfect.

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Loved it! I made this the other night for my dad's birthday dinner. I made it with Ina's buttermilk mashed potatoes, garlic green beans and homemade applesauce. The meal was a hit. For the pork, I used a boneless loin roast, 2.5 lbs, and reduced the cooking time accordingly. I actually roasted it at 400 for 20 minutes and 350 for 40 minutes, and it came out perfectly. I don't like my pork TOO pink so this was great for me. Still super moist and tender. This was so easy but seemed very upscale. One thing: I do agree with others that the salt is too much. I would reduce even more next time. Otherwise, amazing!

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I used a boneless pork loin, and it still turned out wonderful! I cooked it a little less than one hour, and the temperature was perfect. The crust tasted amazing! If you are worried about burning the herbs, add a little more olive oil to make the paste a little runnier (that's what I did.

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Good, but too salty. Even my partner, who adores Anne Burrell because of her salt use, thought it was a bit much. Other than that, a promising dish and will make again. Also, I used a regular pork loin instead of the bone in and just adjusted the time accordingly.

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What a great dish!!! My guests went crazy for this tasty dish and I will make it again and again. Thank you.

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I really love love INA's cooking, simple and awsome. So yesterday when I had a 4.5 pound pork lion roast in my hand and did not know what to do with it. I started searching Ina's recipes. I choosed this recipe because it was simple. I am not a good cook overall but let me tell you this came out so delish, it looked like come out from a fancy restaurant and my husband and I could not get enough of it. I am planning to make this for holiday next year. Good job my dear INA.