Reviewed: Aug. 29, 2008

I followed the recipe for the sauce and made it for porkchops (so I altered the amounts a bit) It was tasty, something different and one I would consider basic, as it used ingrediants I already had open in my fridge.

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tracy m.

	Cooking Level: Intermediate
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Reviewed: May 23, 2008

This was great! I did not bake it, but we put it on the grill. I should have let it marinade for a lot longer (I did for 1 hr) The little bit of taste that did manage to seep in was excellent. I would never of put these ingredients together, but it was good. Thanks!

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CARRIEMC

	Cooking Level: Intermediate Home Town: Greenville, South Carolina, USA
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Reviewed: Apr. 28, 2008

This was extremely easy to prepare and tasted fabulous! Even my 20 year old nephew told his mom that it was the best pork roast he had ever eaten! I did, however, leave out the rosemary and I only had chipotle mustard. I will definitely make this again!

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Dyan


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Reviewed: Apr. 6, 2008

I used left over applebutter (brand name)in place of applesauce! this worked very well we liked it even better this way. ease of useing jar for mixing bowl helped with basteing and less mess.

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AGRASS


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Reviewed: Apr. 2, 2008

This is so gross! The sauce was just a blob on the pork, it didnt cook into a 'sauce' or carmalize as others had happen. It was a nasty puke color, and just plain bad. I will not make again!

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4Barnums

	Living In: Germantown, Maryland, USA
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Reviewed: Apr. 1, 2008

This was very moist. I had a 41/2lb Tenderloin so I increased the other ingredients proportionaly. I did add garlic powder, Sage and some basil to flavor it up a bit. Also I substituted French's Horseradish Mustard and a dash of white cooking wine for the Dijon Mustard. There were no leftovers.

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dadgrinch8

	Cooking Level: Expert Living In: Bowling Green, Ohio, USA
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Reviewed: Mar. 28, 2008

Delicious! The juices at 160 degrees were still pretty red though so I cooked it longer until it was about 180 degrees. Definitely something healthy Ill make again!

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EvaRN

	Cooking Level: Intermediate Home Town: New Rochelle, New York, USA Living In: Medford, New York, USA
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Reviewed: Mar. 23, 2008

Thank you for this delicious recipe. I made this a couple of weeks ago and my entire family liked it so well, that I've got a double batch in the oven right now for Easter dinner. FIVE ***** STARS!

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DebOnEarth

	Cooking Level: Expert Home Town: Nicholasville, Kentucky, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Feb. 18, 2008

I thought this recipe was ok, but nothing impressive. The pork did come out moist, but thought it was a bit flavorless. Maybe try it again with the applebutter.

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mammaw diane


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Reviewed: Jan. 27, 2008

This is honestly the BEST pork loin recipe I have tried, and believe me, I've tried a lot! I used homemade applesauce, and it was amazing! Not only was the pork extremely tender, but it also had great flavor. Others mentioned that their applesauce burnt from the cooking time, but mine came out a beautiful golden color. I would absolutely recommend this recipe, and plan to make this for the next family dinner that we are having! This is the only pork loin recipe I am using from now on!

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Lindsey

	Cooking Level: Expert Living In: Bristol, Connecticut, USA
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Reviewed: Jan. 14, 2008

Since I, too, had apple butter on hand, I followed SLIMPICKINGS advice, using it and omitting the honey. The roast turned out to be fabulous! Juicy and with delicious flavor. I'll definitely be repeating this one again.

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nenejkmd

	Cooking Level: Expert Home Town: Stamford, Connecticut, USA Living In: Bonita Springs, Florida, USA
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Reviewed: Jan. 4, 2008

This was a very simple delicious recipe. I served it to my family for Christmas dinner and got raves for it.

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LINDALAINE1


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Reviewed: Dec. 4, 2007

This is a great recipe for pork. I used it on 2 tenderloins. I am usually not a huge fan of fruit & meat, but it sounded like something my children would enjoy. As far as some reviewers saying there wasn't much flavor, try adding some more seasoning to the pork before adding the applesauce mixture. This recipe as written is more mild, but you can always add to it. It was terrific. We all love it and it was incredibly tender. Thanks!

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JillyBean

	Cooking Level: Expert Home Town: Seaford, Delaware, USA Living In: Birmingham, Alabama, USA
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Reviewed: Dec. 3, 2007

Delish! Very juicy and the sauce was very good. Will make again!

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amyfrancesesq


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Reviewed: Oct. 25, 2007

I followed this recipe almost exactly except had to use regular mustard. It was moist but completely flavorless. I will never make this again. 2 stars instead of 1 only because it was moist.

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Lindsey

	Cooking Level: Intermediate Living In: Long Beach, Washington, USA
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Reviewed: May 27, 2007

GREAT RECIPE! I used pork tenderloin (500g) 1/2 applesauce and 1 tablespoon of dijon honey mustard. I loved the rosemary on top! Very moist and tasty. I cook to 170F.

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ObscureDreamer

	Cooking Level: Intermediate Living In: Edmonton, Alberta, Canada
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Reviewed: Feb. 17, 2007

This recipe did not turn out as well as I had hoped. The sauce blackened after about an hour from the cooking tempera

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