Herb-Crusted Pork Loin
Show: Ten Dollar Dinners
Episode: Sunday Supper
Rate This RecipeRead users' reviews (108)
- Recipe categories: Fruit, Lime, Meat, Pork, Vegetables, Onion,
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Average Rating:
Total Reviews: 108
Showing 51-60 of 108
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By ccsmithee_523963
Mechanicsville, VA
on February 27, 2010
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Thank you, Melissa. This was easy to make and very quick. The flavors were complicated and delicious. I will make this again for my family.
By regina_trichel@...
DECATUR, IL
on February 23, 2010
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I ABSOLUTED LOVED THIS RECIPE. IT IS DELICIOUS! GREAT COMBINATION OF FLAVORS. I WILL DEFINETLY MAKE THIS AGAIN AND AGAIN. REGINA T
By reginacmoraga_1...
oakland, 43
on February 23, 2010
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This recipe is so easy. I am the worst cook and everybody at home loved this dish. It took 2 hours to cook instead of 40 minutes but, I didn't mind. I love this recipe. This is a must have as a monthly dinner recipe!!
By mdelgado_12173913
bronx, 72
on February 23, 2010
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it was good but next timei will leave out the ginger ...to to much
By annaorrino_12681046
Lakewood, 44
on February 22, 2010
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My family didn't care for the cinnamon in the roast, and the herb topping was to strong with onion. Also it took 45 minutes to cook, which is hard to plan your sides around. I enjoyed making it and love to feel like I'm "cooking," and the pork itself was tender. If I make it again I'll skip the cinnamon and add less onion, by half.
By hajluv2cheer
Bradenton, FL
on February 21, 2010
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Never made a pork loin roast ever. Too scared. But Melissa made it look easy, and it was. Definitely invest in a meat thermometer if you've never made one. It really helped. I had to cook it alot longer than the recipe called for to get to the correct temperature. I actually found the pork on sale and we had leftovers.
By rmenninghaus
Bangor, 58
on February 18, 2010
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rich and melt in oyur mouthPr
By deniseenright_1...
Alpharetta, GA
on February 17, 2010
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This was the easiest and best pork tenderloin recipe. The flavors are wonderful and the meat is moist and jucy- not dry at all. I was a little aprehensive at first, with the first spiceing; I couldnt really taste the cinnamon, just the cumin. Then I added as small bit of kosher salt. When the pork was browniing the smells were fantastic. I couldn't use the bread crumbs, due to dietary restrictions- however, a small amount tapioca flour was just the right amount of binding, so the onion mixture could adhere to the mustard layer. This is a definete make again . Thank you !
By lcpaluda_12666945
Sacramento, 43
on February 17, 2010
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This was an easy to make main dish and it has great flavor.
By Joyce Sullivan
Ft Lauderdale FL
on February 11, 2010
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I made this pork with just the first layer of spices. After browning it, into the oven it went. It came out super moist and very tasty. Sometimes less is truly better ,I would make it again doing it the exact same way..