I made this last night along with Parmesan Roasted Potatoes (also on this site) and steamed green beans with caramelized shallots. I did not do the sauce because of the type of Potato I was serving. It did take about 15 minutes longer for the pork to reach 160 and the end result was a perfectly moist roast. I can't wait to make it again; this time with the sauce and mashed potatoes!
Extremely tasty. I had to add 15 minutes cooking time to get to 160 degrees, too. But the pork was juicy and not over cooked, just well done. I used unsalted butter and the sauce needed a tad more salt. will definitely do this again.
I agree with cherylf2112. To reach 160 degrees, I had to increase cooking time to 1 hr 35 minutes, which resulted in the meat being slightly overcooked. Also, I like to cook a lot with wine and replaced about 25% of the broth with white dry white wine in the gravy. My guests all asked for seconds.
You may want to consider changing the cooked temp from 160 to 145. The USDA lowered it in May 2011. Great recipe though.
My husband cooked this for dinner with our neighbors. The recipe was awesome! Everyone loved it.
This pork is very delicious. I brined then roasted a 6-pound rack of pork, so it took a bit longer than the recipe indicates. I took it out at 155F. The sauce is also excellent and a nice compliment to the pork. I was delighted to have a recipe to use so many fresh herbs from my garden. I'll never roast pork again without brining first.