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Loved this recipe, Thanks for sharing.
Thanks Stephanie. I agree with Josh in that I appreciate that I did not have to listen to your whole life story!! I just defrosted a pork loin roast and will make this tonight.
Delicious recipe, I didn't have kosher salt so I used table salt, used minced garlic, instead of cloves, roast very juicy, hubby wants it on the remake list, I will be making this for company soon. Thank you for this recipe, I have subscribed, looking forward to more recipes from you.
was it undercooked lol? i hoped to see the business end of the loin after you sliced it.
Do you recommend brim pork before roasting. Thanks
you rock i watsh 7 vid on howe to make and onli you help you are orsom
Just only really needed the exact cook time?
Love this Stephanie late to the show but awesome
What's a good side for that rosemary and garlic pork loin a quick side preferably a cold side
Should have cut roast open so we could see what it looked like. Would have made a better video to slice the meat and display it.
Tasty !! i liked your recipe too much !!
Your cooking style is Superb !!
Little too much salt for me (wifes diet) otherwise looks good.
Toooooo much dam salt
I like it. But I wonder why you did not sear the meat for a couple of minutes on both sides in a skillet to seal in the juice first. When I don't do that it comes out a bit dry. You did not do that, but it still came out with a crispy brown color and "juicy" as you say. Perhaps your meat was of better quality? What do you think, Stephanie?
that was very nice and easy thank you
Some chefs on here take 25 minutes to detail their recipes whilst, for whatever reason, you have no time to listen! I really like your simple direct approach which yields absolutely delicious results. Thank you!
I have everything but the rosemary, I am not sure what I will throw in it but I am sure it will be bomb
you didn't mention the temperature and time of cooking it in oven .
Absolutely delicious five stars. Thank you
Can you do a video on how to make homemade white biscuit gravy in a skillet… My Dad was good at it, but I never could get the knack….
Just used this video as a reference! Thank you and bless!
Never trust a chef that doesnt show you what the color of the meat is after . 350 if too high and to fast for a moist pirk loin roast. 275 for 2 hours is better
the larger pieces of garlic made a really nice rustic crust …good call
We didn't see the cut nor see how juicy it is! >:(
Didn’t tell what temperature to set the oven on.
About how long in the oven before you tested it? Thanks
I actually did your recipe an I'm waiting to put in oven. How long for an temperature? 😍
why not slice through it so we can see how well done it should be!
Well done. I'm using your suggestions…after watching 2 others!! 🙂
Burnt garlic…yum…🤮
this turned out really good..thank you!! i had a 2 pound pork loin so i adjusted , really good flavor, everyone really liked it and it turned out moist but not undercooked..definitely making again
After 12+ hours refrigerated and dressed in the garlic-rosemary marinade, I'm about to move my pork loin roast to the oven…hoping, PRAYING that I haven't overdone the garlic! I'll report back later. Thank you, Miss Stephanie!
Came out dry 350 too much also I see you never brown your roast
thank you
Making it tonight !!! Will let you know how it goes !!! Thanks a bunch !