This is a fantastic and delicious recipe. When you are so tired at the end of the work day, but want to eat a fabulous meal, this recipe comes to the rescue. Little prep and even less cleanup for a meal that impresses everybody. Thanks FC.
Absolutely delicious and so easy! Even the picky eaters in my family loved it. Will certainly be making this again!
The pork was 4 stars, but the roasted carrots, parsnips, and pears were definitely worth 5!
Very tasty - enjoyed by my husband and kids. He would have liked more of a sauce but most of it evaporated getting the pork cooked to the appropriate temperature.
This recipe fits FC's standard for elegance and class yet simple to prepare with everyday ingredients. I used two dishes because all the vegies didn't fit along side the roast. Especially since I tried to follow Jennifer Armentrout's advice for roasting vegetables(FC 88), that is, to have lots of space in between.
Yeah, the mustard glaze burned but it still tasted good, It just looked black. Underline the part of the directions to check the temp of the roast early. For me it shot up from 115 to 160 in no time.
This is a great, impressive and easy one pan roast! I have made it the past two years for Christmas dinner. I sub two 1 lb. pork tenderloins for the two pound loin and it is always amazing and gets rave reviews. And I love the fact that i can prep it in the morning and pop in in the oven when I am ready and still enjoy my day. Delicious!
Absolutely delicious. I had to cover the pork with a small piece of foil to prevent overbrowning, but otherwise, a perfect result.