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Roast Pork Loin at Carving Station Recipe

Roast Pork Loin at Carving Station

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on March 03, 2012

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    I have to say this was the easiest pork loin ever I was truly surprised at how tender and juicy it was,thank you Robert

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  • on February 17, 2012

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    It came out tender and moist. Loved how easy the recipe was, it was a hit.
    Thanks so much

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  • on December 16, 2011

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    Turned out great!! I didn't have grapeseed oil, so I used canola oil for searing. Seared the pork in my cast iron skillet, covered it and put it right in the oven....so easy! I'll definitely make again.

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  • on February 07, 2010

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    I've cooked pork for years but never bothered with a pork loin..1st time and it came out perfect, tender and juicy. I sliced it in 1/2" steaks and could cut it with a fork.
    My son went back for 3rd's..Delish!
    (I don't see how you can make it dry unless you don't cover it the 1st 30 mins.

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  • on December 11, 2009

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    Following the recipe, browing all sides and letting it rest, the roast came out dry. Very dry. Could not let my little ones, 3 1/2 and 2, eat it for fear of choking. The only way my hubby and I could eat is was slicing very thinly, on the bias, and using the juices and Italian dressing to make a quick 'gravy.' A let down of a 2.25# pork loin roast.

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  • on November 08, 2009

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    This roast turned out to be beautiful and tasty! It also motivated me to learn more about grapeseed oil and I am glad that I did!

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  • on September 12, 2009

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    I just found this recipe today. Most of the time my roast pork is tuff and dry. This roast came out very moist and tender. I did not have any of the oil the recipe called for - I just used Canola Oil and it worked great. Again - Thanks Robert for the recipe.

    Kathi

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  • on January 28, 2009

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    The specified roasting temperature and time resulted in a pork loin that is still moist., not dry. Great!

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  • on December 20, 2008

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    AWESOME

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