Comments on: Roast Pork Loin and Vegetables

By: Rebecca

Rebecca — Sat, 11 Apr 2009 17:21:16 +0000

The vegetables were great! It sounds like a long time, but you've got the pork loin sitting on top of them for quite a while. Really, it's a matter of taste. If the vegetables seem done to you when the meat finishes, then don't worry about sliding them back into the oven.

By: trish

trish — Sat, 11 Apr 2009 17:12:08 +0000

is this too long to cook the vegetables at 425? Do they come out ok? want to try it tonight…

By: Kayte

Kayte — Thu, 19 Mar 2009 18:27:00 +0000

Ina rarely gets it wrong, does she? I make this, too, and it is convenient when you are having guests. I often shred leftovers and make it into bbq pork sandwiches…cheating a little but what they don't know won't hurt them…well, at least not in that regard!

By: EAT!

EAT! — Thu, 05 Mar 2009 14:07:07 +0000

Made a pork roast last week for the first time in a while. Oooohhh! They are really tasty. I will have to give Ina’s recipe a go.

By: Candy

Candy — Thu, 26 Feb 2009 00:09:54 +0000

This is my go to recipe when I want to impress. It is fab!

By: Cathy

Cathy — Tue, 24 Feb 2009 01:06:18 +0000

Hmmm, now that you mention it, you’re right — I think that Bar is more pork tenderloin-ish. This looks really great. Easy to prepare, fit for company, and yields a lot of leftovers? Gotta love that.

By: The Duo Dishes

The Duo Dishes — Mon, 23 Feb 2009 23:29:17 +0000

That dijon/thyme combo sounds good…really good.

By: Cat

Cat — Mon, 23 Feb 2009 20:57:36 +0000

Okay… the panties hanging off the ceiling fan? Dude. I walked into my bedroom yesterday to vacuum and counted SEVENTEEN bras out in the open. That’s not even one per day! Ugh. I’m a mess about certain things.

By: Maria

Maria — Mon, 23 Feb 2009 18:09:19 +0000

I love Ina’s recipes!! They always please a crowd!

By: Elyse

Elyse — Mon, 23 Feb 2009 14:52:05 +0000

Ha, I love the comparison between pork loin and Bar Rafaeli! Well, I think this pork loin is gorgeous in its own right–and I know it’s beautiful on the inside, too :) I can’t wait to try this recipe; I’ve been itching to make pork loin as of late!