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Roast Pork Loin Recipe

Roast Pork Loin

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on December 09, 2009

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    I have made the pork loin several times. I make sure to use my cast iron skillet and it turns out great.

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  • on September 28, 2009

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    Cause your gonna need it. The pork was bone dry. The flavor was...blehh...At best. This one is coming off my bookmarks.

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  • on March 15, 2009

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    This roast and veggie cobbler are out of this world. I deglazed my roast skillet with chicken stockpan after searing and it turned into an excellent sauce with the mustard drippings off the pork. I added just a little fresh sage, thyme and rosemary to the veggie/cobbler gravy and the topping in the cobbler.
    While eating it, I started to think of so many other veggie and stock variations for this dish, as well as flavor changes for the roast, beef, lamb, chicken, even seafood.

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  • on March 10, 2009

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    I loved this recipe and so did my husband! Next time, I may add some cooked chicken as this would be a wonderful chicken pot pie recipe!

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  • on February 06, 2009

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    I only made the cobbler, but it turned out great! It needed to cook a little longer than the time it listed. I made it vegetarian (with veggie broth instead of chicken broth and added some onions, mushrooms and cauliflower. It was very easy and everyone enjoyed it!

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  • on December 07, 2008

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    combined it with laura deens butternut squash soup and made a pecan souffle as dessert - big success

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  • on November 22, 2008

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    The vegetable cobbler was great, however, I felt the pork was just ok. Nothing special.

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  • on November 17, 2008

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    I am not a great chef but this was easy and my family LOVED it. I added mushrooms, onions and celery to the Cobbler and it was excelent. The Pork Loin had great flavor as well. Great Fall meal for sure, I will be making this many more times.

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