By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/pork-loin-recipe/comment-page-4/#comment-719111">Edith</a>.
It would probably be more like 80 to 90 minutes.
By: Kelly
Superb! Wonderful flavor and comes out super moist. I forgot the garlic and it still turned out fantastic! Thank you Jaclyn!
By: Edith
I have a 5 pound roast. How long should I cook it?
By: Martin
Really good. Nice to load up on the fresh herbs. I had a heritage loin that had a really thick fat cap so I was dealing with a lot of rendered fat, but sauce still great. Added white wine to the sauce.
By: Meaghan Story
I made this for New Year’s Day dinner and it turned out so good! I cooked it to 170°F to be safe but the flavor was nice and herby and the gravy went so well with the meat and mashed potatoes.
By: Ashley
Best pork and gravy ever! Was a huge hit with the kids too!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/pork-loin-recipe/comment-page-4/#comment-708858">Carole</a>.
Just because that residual heat may end up overcooking the bottom side. But if you try it out please let us know how it goes :)
By: Carole
Enjoyed the flavor of the herbs and the pork. I was curious why you changed from the black iron skillet to another pan to put in the oven? I took the browned pork roast and transferred it to the oven in the black iron skillet. I hate to clean more pans than necessary.
By: Bill
This worked out really well for me. About the only thing I did different was I took it up to about 155 degrees F but it was juicy and the people that eat meat in the house liked it! I’m a 68 year old male-not a lot of oven training but this turns some value priced pork into an awesome main dish. Oh yeah-I did not make the gravy but it sounds good.
By: May
In reply to <a href="https://www.cookingclassy.com/pork-loin-recipe/comment-page-3/#comment-639303">Janice White</a>.
Pork was so juicy and flavourful. Will include this in our rotation.