First, I have to say I've never rushed to write one of these reviews for a recipe, but I felt this one deserved it and the only reason I made any changes to this recipe were out of pure ease on my part and not because I thought the recipe needed adjusting. I used a cran-raspberry juice rather than plain cranberry and apricot preserves rather than cherry. I also found that I had to cook the pork a little longer than it called for, but I didn't want to burn the pork on the skillet so I set the pork aside, made the sauce and put it all back in the cast iron skillet and cooked for about 20 more minutes on 350. The pork was so tender and flavorful. The extra sauce went great over steamed broccoli, too. Thank you for this recipe, it's definitely a keeper!

Reviewed On: Dec. 1, 2009

So good! I used apple sauce in place of the oil the first time I tried this recipe, but I didn't completely drain the raspberries so it came out a little soggy. The second time I made it, it was perfect. Thanks for the recipe!!

Reviewed On: Oct. 12, 2009

I LOVE this recipe! I only used one 15 oz can of tomato sauce, skipped the cumin (only because I don't care for it) and replaced the paste with red pepper flakes for heat. This is a fun recipe because it's easy to adjust to personal taste. Thank you!!

Reviewed On: Sep. 30, 2009