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Spiced Pork Roast Recipe

Spiced Pork Roast

Recipe courtesy Giada De Laurentiis

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on October 17, 2011

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    This is fantastic! I made it tonight for dinner and my husband loved it!! Taste so good!

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  • on October 10, 2011

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    It was dad's time to cook and I made this for my family, they loved it. Next time I would probably use less cumin and chili powder and more stock.

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  • on December 31, 2010

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    This was amazing! It's becoming a regularly requested dish in our house. :

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  • on January 24, 2010

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    my husband loves this pork tenderloin and requests it often

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  • on January 18, 2010

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    Okay, I read the reviews prior to cooking this so I had a few good tips. I cooked it uncovered and I decreased the amount of chili powder & cumin (however I think I will use the recipe amounts next time. This had a great flavor. My husband, who loves pork but is leery of new recipes, liked it. It was very moist and it had a great crust on it. The veggies turned out great too. I used the drippings left over in the pan to make a pan gravy for mashed potatoes and it made a very flavorful gravy. Would definitely make it again and I recommend you try it. We really liked it.

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  • on January 15, 2010

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    read the reviews so added just a bit less cumin and chili powder and more brown sugar. added a few yukon golds and used yellow onions and a bag of baby carrots. its what i had. on top though i put green peppers cut in half. drizzled peppers w olive oil and sprinkled w sea salt and fresh pepper so they roasted. amazing!!!!

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  • on January 01, 2010

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    I made this recipe today on New Years Day. It was delicious. The spices were right on and it just added alittle bit of heat but was not overpowering. Definately will make this again.

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  • on December 30, 2009

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    I made this a couple of weeks ago. It came out perfect and was absolutely delicious. I made the topping and still wondered what was in it with each bite. It is the perfect holiday blend of herbs and spices. I definitely plan on making it again!!!

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  • on February 10, 2009

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    I was feeling adventurous yesterday afternoon and although the spice list seemed unusual, I decided to try this recipe as a departure from my usual garlicky pork roast. I prepared this recipe very carefully, following all of the instructions regarding ingredients, quantities, temperature and time. Alas, It was a sad, sad waste of a beautiful, well marbled, pork tenderloin roast. The end result was a crust that had to be removed because it was inedible and meat that was sort of tender but almost tasteless. I did not cover or tent the roast, yet the juices were over-abundant and even reducing them didn't concentrate the flavors because there weren't any to speak of. Was the 400 degree cooking temperature too high? Was the mustard too much? Am I simply not too crazy about Indian food flavorings? I don't know, but it surely didn't have the simple elegant flavors I've come to rely on from Giada.

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  • on January 08, 2009

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    I used this recipe during the holidays. I found that the mustard was bitter so scraped most of it off before serving and the meat was delicious. It was very moist. Next time I will use more brown sugar and less mustard. If it tastes bitter before it cooks, it will be bitter later.

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