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Garlic Crusted Sliced Pork Loin with Fresh Succotash Recipe

Garlic Crusted Sliced Pork Loin with Fresh Succotash

Recipe courtesy Kate Manchester

Show: Sara's Secrets

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on November 07, 2011

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    3-4 1" slices? That seems like a lot of pork.
    Also,are you confusing pork loin with pork tenderloin?
    There is a big difference.

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  • on February 26, 2011

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    Delicious, easy, and healthy!!! ¡Riquísimo!

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  • on June 16, 2008

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    I stumbled across this recipe a couple of months ago and have made this dish three times since.

    I am not a fan of pork loin generally, but I love it made this way! It's a hit with the family too.

    I add a bit more garlic and it comes out delicious.

    I haven't made the succotash though. But the pork is great!

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  • on April 02, 2007

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    I made this for my parents (without the succatash because we had other side dishes and it was delicious! It was very tender and juicy. I am curious about the 140 degrees since it was still raw (not just pink but raw at that temperature. I had to add more time and took it out around 153 degrees.

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  • on October 07, 2006

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    Only made the pork. It was very easy to make and very tasty. Everyone enjoyed it. Will make it again.

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  • on September 19, 2006

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    Even though my 3-year old kept calling it "chicken" when declaring how much he liked it, it was clearly a winner in our house. I may have overcooked by about 5 minutes or so, but still delicous and oh, so easy! Will be making again!

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  • on June 26, 2006

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    The pork came out tender and juicy- I was a little nervous with all the salt, but it came out excelent. I took the pork at about 135 degrees and tented it with foil for about 15-20 minutes. I did not make the succotash, but a garlic pasta instead- wonderful!

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  • on July 15, 2005

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    great recipe. easy to prepare. taste is awesome.

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  • on April 23, 2005

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    We didn't care for it enough to make it again. (I just made the pork without the succotash. The pork was very tender, but we found the crust a bit salty and prefer other pork loin recipes to this one.

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  • on January 08, 2005

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    My family loved it. It was moist and delicious.

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