Reviewed: Nov. 2, 2009

I made this today and was going to cook it on low for 7 hours. After 3.5 hours it was done and was at 190 degrees. It was a bit dry. The flavors were good but I was disappointed in the dryness. My roast was 2.5 lbs.

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Tamara

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Reviewed: Aug. 18, 2009

My oldest daughter wanted a pork roast for dinner and my youngest daughter wanted something with a orange flavor.So we came here as always :) This is the recipe my youngest wanted me to try.I did put the spices on last night and wrapped the roast in plastic wrap to sit in the frig over night.I Caramilzed sweet onions and then browned the roast.Everything else i made according to the recipe.It was good.But,we all thought it had wayyyyyyyyyyy to much orange flavor.If i make it again i will cut back on the oj @ the end.The raost itself was tender & flavorful so i will use the spices again.I think the pork roast will make a great American pork chow main for tomorrow nights dinner!!All & all i will prepare the roast like this again but as far as the gravy goes i will either not use the oj or cut it way back.

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Aug. 3, 2009

Nice recipe! Next time, however, I'll use less orange juice- it was somewhat overpowering. On the whole, this recipe is definitely a keeper!

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Caitlin

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

This pork was pretty tasty. Unfortunately I made some fundamental mistakes that I guess reveal my lack of cooking experience. First, I wanted it to cook while I was at work which turns out to a 9-10 hr day. Too long! Even on low this pork was dry. Stick with the recommendation. Second, I decided to follow pp suggestion of throwing some carrots in. The carrots were super yummy and I totally recommend it, but if you do this then you should reduce the amount of oj in the gravy. Because of the liquid absorbed by the carrots there wasn't enough left for the gravy and it ended up tasting like oj. So, don't do what I did and it should be quite good, quite possibly a 5, but I won't be certain until I try it out again. I did think it could use some more flavor and would probably add more spice if I make it again.

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marie

Cooking Level: Beginning

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Reviewed: Dec. 10, 2008

This was excellent, my family loved this. The gravy is tangy and flavorful. I didn't leave myself enough time to cook it all day, so I threw the orange sauce and cornstarch in right from the get-go, and added some baby carrots for a complete dinner. Cooked on high for 3 hours. The pork was tender and delicious, and the carrots were great in the citrus flavored gravy. I served it over rice. Will definately make this again.

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tahzammela

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Reviewed: Aug. 20, 2008

Pretty good!

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Robyn

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Reviewed: Jan. 1, 2008

Very good meal and EASY. It needs something else spice wise, but can't think of what. I was worried the oj would be too strong of a flavor, but it wasn't. It made a nice gravy. The only thing I added was some sliced onion. Other than that I followed the recipe exactly. Using a 2.5# pork loin, it cooked for 4 hours to get to 165º.

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Reviewer:

Kenstir

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

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Reviewed: Oct. 24, 2007

The ginger and orange were just subtle enough to make the gravy very tasty. The roast was so tender my kids could cut it with a fork. Great taste, and super easy. I let it cook on low for 8 hours instead of high for 4 since I had to be out of the house all day.

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