Herbed Pork Roast and Cranberry Chutney

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My picky husband said this was the best pork roast that he ever had! I did make a mistake when cooking - I thought I had switched my digital thermometer to 350, but it remained at 450. I cooked my 10 lb roast for 3 hours; and it was perfect! Will definitely make again and again! Thanks Sandra!

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Very delicious & economical. I would serve to company. I especially liked the sweet & savory cranberry chutney. I would even add more herbs de Provence next time to the chutney for a bolder contrast between the sweet & savory element.

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Realized Christmas Day I had no herbs de Provence nor onion powder, so I substituted Italian seasoning and it worked out fine. Delicious and well-cooked without being too dry or too wet.

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Absolutely lovely!

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This is a very nice and simple way to prepare a good cut of pork loin. I made the herbs de Provence with Emeril's recipe and realized I was out of brown sugar so I substituted honey and then realized I didn't have any onion powder, so I used garlic powder instead. Sheesh. It was heavenly and the herbs de Provence in the chutney make it delicious as well. Jasmine rice and green salad were excellent on the side.

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This came out so juicy & delicious! I only had 1TB of the herbs de provence, so used 1TB poultry seasoning and it was still great. It's really good with the cranberry - perfect pairing. Thanks, Sandra!

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AWESOME!!! Wish I could give this recipe ten stars! I made this for my boyfriend and 21-year-old son and they loved it. My son dubbed it "phenomenal"! The only change I made is I prepared my own herbs de provence using equal parts of thyme, rosemary, marjoram, oregano and basil...it was less expensive than buying the pre-made seasoning. I also put the rub on the pork a few hours before baking and think this improved the flavor. This is a definite make again. Thanks Sandra Lee!

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So YUMMY and so easy!!

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This looked soooo good, just like the picture - and the smell while it was cooking had me literally drooling! But when I took the first bite, I realized the mistake I'd made: I bought one of those Smithfield pork roasts that Paula's always touting, and it was SO salty we couldn't eat it!!! Lesson learned, either use fresh pork, or if you use a packaged loin roast omit the salt from the recipe. I'm going to try it again, just thought I'd warn people before they made the same mistake I did!

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I made this last night for a small dinner party. Big hit, so easy, so tasty!