Reviewed: Apr. 23, 2012

This was freakin' awesome! I have never been able to make a loin that wasn't dry.. this was so good that we ate it cold out of the frig the next day. will make this again and again. thanks for the great recipe!

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Reviewer:

Beckie713

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 22, 2012

Good flavor except I somewhat agree with one reviewer who questioned the cosmetics of the dish. I left my applesauce in big chunks, added some slices of onion on top of the roast before smearing it with the apple mix. The juices it created were very tasty and would make a nice gravy if thickened slightly. Maybe use pink applesauce or tinit with a little red food coloring to give it a more appetizing appearance?

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Reviewer:

SHOGIRL

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Mar. 20, 2012

One of the best pork loin recipes I have tried. My family are very picky eaters and everyone loves this recipe. So this is approved by the bunch.

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Reviewer:

cobra63

Reviewed: Mar. 12, 2012

Made this today and we loved it! I increased applesauce to entire can, doubled the dijon & prescribed amt of honey...put the fresh rosemary on top to bake. This is a good recipe, tasty & simple to make...Thanks for sharing it!

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Reviewer:

neeniejan

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Cooking Level: Intermediate

Living In: Vandergrift, Pennsylvania, USA

Reviewed: Feb. 19, 2012

I made this with pork chops in a skillet and I didn't have the rosemary but it still tasted good. I served it with egg noodles that I mixed some cream cheese into. The noodles which were plain tasting went well with the applesauce & pork flavor.

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Reviewer:

Susan

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 18, 2012

Got a last minute call to prepare pork loin for 35 people. Found this recipe which looked easy and prayed for the best. It was FANTASTIC! I got rave reviews from everyone. We used chunky apple sauce to give more texture to the meal. For those who found this to not be flavorful, it may depend on the apple sauce you use. Some watery kinds just don't have the flavor you'd need to make this as good as it could be. We started with a high quality cut of meat, used fresh rosemary and had had no complaints at all - except for those people who wanted MORE!

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Reviewer:

sarabobera

Reviewed: Feb. 17, 2012

I am with the others... i usually either grill or slow cook my pork. I cooked the way they said but instead of cooking it in my HUGE roasting pan. I wrapped mine in foil and set in a glass pan. My take on it .. Well it makes it more moist and prevents alot of the juices and goodness from browning on the bottom of the pan. Although surely not the low fat way to do things..lol if you prefer you sauce more colored i would say unwrap it for the last hour at most. Might really help with people saying there meat was dry. Cause this is amazing.

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Reviewer:

lililongfall

Reviewed: Jan. 26, 2012

This was awesome!! My husband loved it, and so did which surprised me because I usually do not like pork loin :)

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Reviewer:

o0lyssa0o

Reviewed: Jan. 26, 2012

4.5 stars. Very easy and quite tasty. Made 1 1/2 amount of glaze which covered the roast well. Stays moist but remember to brown well before covering. Will make again.

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Reviewer:

travelin' man

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

Very moist. It needed no sauce and was tender and skightkly fruitfu flavor. Browning the loin is is of utmost importanance . I actually chopped and cooked fresh apples rather than use canned apple sauese. Served with slamm roasted potatoesl, green beens, garlic, red peppers.n

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