My brother Dave shared this dish with the family. The drama is fairly intense immediately out of the oven. It resembles a hybrid of a souffle and a pancake. It’s a blank slate waiting for your artistic touches. We utilized the ‘canned apple pie filling’ from this website as a side dish or topping. Would be fantastic with strawberries and whipped cream or maple syrup.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds pork tenderloin
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 tablespoons dried rosemary
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10×15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Reviews
While this smelled so good while cooking, the loin roast was a bit bland. We had to supplement with some other sauces (store bought). Unfortunately the thin sauce from the roast was not flavorful enough. I’m not sure I will make this anymore.
Was not cooked! The recipe that was published in the April/May 2021 on page 67 states Roast 30-35 minutes at 425, so I used the convection roast on my oven. I used a rack in a roasting pan, did the spices that was mentioned for a 2.50 pound pork loin. Even though the recipe is for a 4 pound. The pork temp on my thermometer was fine except it was bloody. Now I see on the internet, the recipe has changed. for lower temp and longer cook time. Test these recipes before publishing. I love many of the recipes in the ALLrecipes magazines, but not this one! Remember to include in recipes is it either Bake or Roast setting on oven.
This was quite possibly the best pork roast that I have ever had! My sig other and dinner guests all raved over it as well. I did use a pork roast v/s a tenderloin as we raised a couple of pigs this year, and so I had my own meat. I did alter the seasoning a bit; making a bit of a paste out of the oil, minced garlic, salt and pepper, and the rosemary. I gow my own, so used a VERY liberal amount of fresh chopped rosemary in the paste. Cooked according to directions, and took out @ precisely 145*, which may have been a bit less than the 2 hr rec roasting time. Let it rest for about 10 -15 min, and it was still quite pink in center. Was so moist and delicious, w/ a lovely crust on the outside. Thank you for this truly wonderful recipe
Super simple and absolutely flawless.
We really liked it! I laid fresh rosemary on the bottom of the roast and sprinkled dry rosemary on the top. I also added salt and pepper before cooking. My family really enjoyed it.
I made it with tenderloin and use cast iron skillet just cook it 45 min at 375 F. Looks good sand taste great!
It should be made clear that this receipt is for a cut of “pork shoulder” as depicted in the photo. NOT for pork tenderloin, which needs no more than 30 minutes at this temperature.
I will definitely make this again! It was really delicious and moist. I covered it with aluminum foil at 350° for about 2 hrs. And it came out very nice!
Have made this many times. So easy and yummy. I use different cuts of meat, too and they all taste great! Thank you for sharing!
I followed this recipie exactly. It was very moist and extremely flavorful. Will make again.
I added veggies, white wine, butter, parsley, basil and it needed 10 minutes more for my oven. Turned out very tender and good but needed more flavor in my opinion.
Recipe came out great! Just needed to add some salt/pepper and it was delicious.
Very tasty
delicious crispy outside tender in side of course i used the top loin roast
I made this last night. My husband and I both loved it! Followed recipe – took advice from another reviewer & about tripled the olive oil, (fresh) rosemary & garlic. Mixed all ingredients together, pierced meat & rubbed the mix all over the pork. I had two pcs. of tenderloin totaling a bit shy of 3 lbs. Cooked @ 425 degrees for 10 mins. and then dropped oven to 350. Only took a total of 35-40 minutes to reach 150 degrees. Highly recommend the use of an instant read thermometer. The pork tenderloin was extremely moist & flavorful. Will definitely use this recipe again. 🙂
Easy and absolutely delicious. The pork stayed nice and moist. The dripping created tasty gravy !!!
Great reviews from my guests! Cook time in recipe was too long. Fortunately, I set timer for 1.5 hours, so I could check on progress. Tenderloin was done (maybe a bit over done) at the 1.5 hours point. I made gravy from drippings (adding a little chicken broth). Served with Brussel sprouts (roasted and finished in frying pan with maple syrup), and roasted red potatoes(seasoned with fresh thyme). Overall, a very good meal!
Pork tenderloin came out tender and moist @ 160 F, not dried out. Use your meat thermometer and you’ll have no problems. I think a different cut/pork roast would be more suitable for the ingredient amounts. If using tenderloin, I would reduce the amount of dried rosemary, and lightly season with s&p too. I was fine with the garlic amount. I used crushed rosemary and it was too overpowering. Perhaps that was the mistake. Will try again, reducing the amount of rosemary, and update review accordingly.
It was pretty dry
Easy and tasty. Use a meat thermometer to be sure you don’t overlook. My pork did not get crusty on the outside, like I like it. I would definitely recommend putting in oven at 450 for 15mins. And then reducing temp to 325. Otherwise a nice recipe that my family enjoyed!
This came out very delicious! Juicy with great flavor, I bought meat thermometer soon as it reached 70c I took it out had enough pan drippings to make a nice gravy with rich brown color, add a bit salt I find I usually end up with a really pale color gravy unappealing ,cooked this in a Cuisinart pot has a very tight lid this is the best ever recipe .Thanks for shairng