Hands down this is a great tasting Roasted Pork. Delicious, Easy, juicy and super quick clean up.

This recipe was definitely good for a change! A little too sweet for me but everyone else LOVED it!

This was okay. I wouldnt make it to serve as a savory style meal. I liked it but I have a major sweet tooth. It was difficult to manage the temp. When I measured the temp of the meat, it was just a couple of degrees away from being done so I went ahead and took it out, let it rest for about 10 min. and it was still dry. I guess, most pork loins are dry no matter how you cook them...... if anyone has a recipe that keeps it nice and moist let me know!!

I really enjoyed not only making, but eating this roast! It was easy to prepare and had a great flavor. My only problem was that mine came out slightly overcooked, even with checking the temp. I always forget things cook faster at high altitude. Great recipe!

Super easy! Made this dish for Mother's Day and the family loved it. Everyone raved about the 'sauce' which we used not only for the pork, but also for the mashed potatoes. Will certainly be filed in the 'family favorites' category.

This was truly awful. I even had the cinnemon applesauce... I don't know what happened! Everyone on here seems to like it, but it was just sweet-- I feel like I spoiled my nice roast!

I am not that crazy about pork roast but this recipe was so simple and tasted great!!! I often use oven bags but was out of them so instead I put this roast in the crock pot. My roast was already seasoned with herbs so all I did was brown it on all sides I placed in the crockpot.... since I already had Apple butter in the fridge I used that instead of opening my jar of apple sauce and added the ginger and brown sugar... I also added carrots an onion, and fresh garlic.... cooked it on low for about 6 hrs. i had about an 3 lb boneless pork roast... I didn't even have to cut it... the meat was so tender and it just melted in our mouth... I served this with mashed potatoes and italian green beans.... We had leftovers and my husband is taking for lunch tomorrow. I will definetly make this again.... next time with the applesauce.

I'd probably give it 3.5 stars. I reduced the sugar to 1/3 cup. I don't have ground ginger, so I used some jarred ginger. I found that a bit overpowering, but that was a change I made. I did add some thinly sliced onions to balance the sweetness. Overall, it was a nice recipe.

You all will think I'm crazy, but I placed 2/3 jar of sauerkraut in the bottom of a foil lined baking dish. Then layed the pork loin on top of the kraut and then poured the sauce over the top. I wrapped everything in the foil and baked for about 1-1/2 hours. Served it with mashed potatoes. The meat and kraut were seasoned perfectly, but I will cut down on the ginger a little next time.

This was an easy recipe. I lve the oven bags ( I use them for tukey too. Clean up is fast and the meat does not dry out. I did not use ginger. After I poured the sauce into a pan and added a tsp of cornstarch to thicken. The gravy made the dish!

My family loved this recipe! I did not have applesauce so I substituted with apple butter. It turned out fabulous! I will make it this way again. It made a really great sauce in the bottom of the bag to pour over the slices. Be careful in openingthe bag so you don't pour the sauce all over the pan. This way it makes an easy clean up as well! Enjoy!

This is a fantastic recipe! Like another viewer, I read ALL of the reviews before I tried this recipe. I didn't have applesauce, so I used one can of Luck's fried apples with cinnamon. I cut the ginger back to 3/4 tsp. and used the original amount of brown sugar for my 2 lb. pork loin roast. I used an oven bag. Now - 1 hour of cook time in my electric oven at 325°F was not enough time; so, I turned it up to 350°F for 30 more minutes - GREAT! It didn't "fall apart", but, it wasn't the "shoe leather" that I was afraid that it might be. Next time, I'll try 350°F for 1 hour. Thanks for a delicious recipe that I will cook again!

Amazing! My husband said that this is his new favorite recipe! I did double the recipe for the sauce, and cut the roast into 1 - 1 1/2 inch slices, just so it would cook faster and so we could be sure it was cooked thoroughly. (Don't know if that made a difference with the pork absorbing even more juice?) I was afraid it might end up too dry (which usually happens when we cook pork), but it was so extremely moist all the way through. My three kids (ages 1-5) and husband LOVED it, so it will definitely be a regular item in this household. Thanks for sharing such an amazing (and easy) recipe!!!

Delicious! I made mine in a slow cooker, turned out great. Finally another way to make pork roast. Thanks for the recipe!

Amazing- really good- this is my recipe for pork roast now. I followed the recipe doubling the glaze because we like saucy- didn't have an oven bag so I covered with foil with potato, onion, and carrots. This was fork tender but not stringy- it was 2 lbs and cooked for about 1 hour and 10 minutes- for those who said it was dry- you overcooked it- you have to use a thermometer and cook to 150 and then take it out and leave it wrapped for 15 minutes- and it will keep moisture. This was not overly sweet either but we are sweet liking people. This is just fantastic- thanks for sharing!

Loved it, wonderfull recipe! and easy!! Definitely will make it again.

I was very disappointed in this recipe. My pork was not fall apart tender as other reviewers stated. It was a little tough. In the last five year, I cannot cook pork so that it is tender. I follwed directions and used a meat thermometer.