Herb-Crusted Pork Loin

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I completely disagree with sugarpudding- cinnamon and cumin are a perfect pair!!! Especially with the cayenne & I added some salt & pepper as well. I think it's a personal taste thing... But if you like mediterranean/middle eastern flavors this is the recipe for you. My husband took One bite, looked at me and said ' this is quite possibly the best thing you have ever made'!
I took some into work and the girls there agreed, it was a huge hit!
Also made cabbage and apples, but not melissas recipe because I didn't have the right ingredients. (I find it curious when people 'adjust' or substitue ingredients or cooking methods, and then have the nerve to give a recipe a bad review
Used a more traditional German recipe that I had the correct I ingredients for- but it turned out and paired beautifully!

Bravo Melissa! Keep the recipes coming :

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Followed the recipe to the letter. I'm giving this one two stars only for the method and the breaded topping. The meat turned out nice and moist. I'd use a modified version of the breaded topping again as a stuffing for other meats possibly. The flavor combo on the dry rub spices were a TOTAL miss with my crew. The cinnamon and cumin simply didn't play well together. It didn't even smell appealing while cooking...that's never a good sign.

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I prepared this recipe recently after my husband saw it on Melissa's show. I used a 5 lb. sirloin pork roast, and roasted it for about 3 hours, @ 325 degrees.

The flavor and moistness of the roast was PHENOMENAL!!!! It was a HUGE hit w/my family.

I will admit I was skeptical w/the various spices (cinnamon??!!, etc. - but it positively worked. I've now been requested to make it sometime when we have other family or friends over so I can WOW them!

Thanks, Melissa for an awesome recipe!!!

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I've made this several times because my grandchildren always ask for it when they visit. This recipe is da bomb!

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Thanks Melissa! Great Recipe! The 5 of us LOVED it!! YUM!

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This was delicious! It seemed a little intimidating at first, but after it was in the oven I realized how I can streamline my process in the future easily. The crust was a little bulkier than I thought it would be, but I may have made it that way by trying to use all of the crust that I made. Still, my family really enjoyed it, and I've learned that this can be a workday meal, too, because it cooks fairly quickly.

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Looking for a quick dinner, my wife and I stumbled across this recipe. I was skeptical at first but was awesomely surprised. I followed the recipe except for adding only half of the stated cinnamon..I was only looking for a hint of cinnamon. I put the loin in the oven till it reached about 155 degrees,I had to keep it in the oven a little longer about ten minutes more, then took it out and let it rest till it reached 160 degrees. The best surprises of the dish were crisp flavorful crust combining with the SUPER JUICY pork...I could never get pork to be this juicy until now! But the one thing that made me smile the most is my kids, they are not ones that like change, but after trying the dinner they were racing back into the kitchen to get more! This one is a keeper. Thanks Melissa!

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Loved it. Did the prep exactly as written, but cooked indirect on my grill, instead of in the oven. Wonderful flavors. I wouldn't have put those spices together myself, but they certainly worked. The house still smells wonderful the next morning. We've made several of Melissa's recipes and so far every one had been a winner.

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I made this dish the other night and followed the recipe to the T. The rub was great but the crust was way to over powering. The pork had a great flavor but we had to scrap off the crust before eating it. I don't think that is how a recipe should be.

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This was by far the BEST pork loin ever! I loved the rub and then the topping too. It was so flavorful. My daughter used penko bread crumbs which worked out very well. She made some lovely rosemary potatoes to go with. All was good!