Reviewed: Nov. 27, 2009

loved the combo of ingredients...cooking time is off . I think next time I will marinate the meat or maybe do the crock pot route . Flavor was wonderful .

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SEMYWA

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Reviewed: Nov. 24, 2009

We loved this-the fruit sauce was awesome with the pork and with mashed potatoes.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2009

I'm a novice cook at best and this was a fabulous roast and very easy to make!! I tweaked it ever so slightly. I had a 2 3/4 lb roast. I browned the roast on ALL sides first in a enamel covered cast iron dutch oven. Once it was browned, I removed the roast and deglazed the pan with about 1/2 cup of apple juice. I covered the pot and placed it in the oven on 275 degrees for 1 1/2 hours, basting every half hour. Also, I only used about half the amount of fruit. My four year old who only eats chicken fingers loved this roast. She even asked for seconds!! My husband, who is also a picky eater, asks me to make this roast. For him to ask for something speaks volumes about this recipe.

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Christina

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Reviewed: Jul. 23, 2009

This was good, but not great. I made it in the crockpot, which I probably wouldn't do again. The crockpot made the prunes and apricots mushy, and the pork, while moist, shredded easily and thus I ended up with kind of a shredded pork in a mushy sauce. I served it over rice with some vegetables, and while it was decent, I probably won't make again.

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VERADICERE

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 23, 2009

This was a good recipe. The cook time was way too much the first time I tried it...3 hours made it very dry! The second time I cooked it, I did it for two hours and it ws still almost too much. I would try an hour and a half for a 4 pound roast next time. Definitely use a thermometer! Decreasing the time unfortunately cuts down on the basting opportunities which affects the sauce. There was also way to much dried fruit. I'm sure with some tweaking this could be an excellent recipe. But it really needs tweaking....

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Kacey

Cooking Level: Expert

Living In: Yorba Linda, California, USA

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Reviewed: Feb. 15, 2009

I agree with others who didn't want fruit in every bite-I cut back on the fruit- still good-although more people liked the apricot than the prunes!

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ivereeee

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Reviewed: Feb. 13, 2009

Great reciepe. I have made this three times now. I modified it by browning the roast cooking all in crock pot. I add fruit last hour. I take a 1/8 cup of cold water and two tablespoons of corn starch mix well and add to the roast the last hour too. I like to use the hash brown bake to serve with it.

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ValerieFrancine

Cooking Level: Expert

Living In: Chino Hills, California, USA

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Reviewed: Feb. 6, 2009

This is a great recipe. The whole family loves it. I make it in the slow cooker and put all ingredients in at once. Also only use about a cup of apple juice.

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Four bucks

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Reviewed: Jan. 11, 2009

This came out very tender and tasty. Excellent recipe.

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schasel

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Reviewed: Jan. 1, 2009

Wow I was very skeptical about this recipe because of the prunes but dont let it scare you!!! I dont think I will ever look for another pork loin recipe again. This was very easy to make and so juicy!! 3 hours in the oven would have been way too much. I put the roast in the oven for 15 minutes in 450 then turned the temp down to 250 for the rest of the time. It took only about 2 hours to reach 150 and then I let it sit for about 15 minutes before carving. The degrees is everything for this recipe. You should cook it slow to keep it from drying out. The meat was just slightly pink and the gravy was unbelievable on the pork. I cant wait for leftovers tomorrow!! A must try recipe!!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Dec. 31, 2008

I didn't enjoy the sweet fruitiness with meat, however, if you do, you may enjoy this.

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Missy Henderson

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 29, 2008

I'm glad that I cook to temp and not time, this would have been bacon at 3 hours. I used a full 4lbs of roast. It presented very well and looked pretty but the meat was not particularly moist or tasty. Maybe the crock pot is the way to go for this one as others have suggested.

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magnusmom

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Reviewed: Dec. 19, 2008

I made this for our annual Christmas party we have with some friends. This was absolutely amazing! I used dried cranberries in place of prunes and CranApple juice instead of just apple. It was wonderful!!! Thanks for sharing.

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MOMOF2TWO

Cooking Level: Intermediate

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Dec. 16, 2008

I usually only make recipes that have 5 star ratings and a lot of them, but this one I chose because I had a pork loin and most of the ingredients. I substituted apple cider for the apple juice and raisins for the prunes and apricots. The night I made it, I sliced the pork and seved the slices with juice poured over it...my husband ate it said it was good, but only after I asked him what he thought. I took the leftovers and shreded them and then and poured the remaining juice and raisins over it, and the next day, he raved over it....and I have to agree with him! I will make again...with cider (because I am afraid to tamper with a good thing), and I liked the smallness of the raisin, so I think I will stick with a package of fruit bits (the ones that have raisins, apricots, pears, etc. all chopped into dried bits. And I think most importantly, I will be sure to shred the pork in the juice. Nice flavor!

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Co-opSwapper

Cooking Level: Beginning

Home Town: Zionsville, Pennsylvania, USA

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Reviewed: Dec. 11, 2008

A definite winner. I'm going to make this again for Christmas. The slices make for a great sandwich the next day! Yum - ee - yum!

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Towerofshelly

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Reviewed: Dec. 8, 2008

This was very good. A very sweet roast that if you have some nice roasted potatoes to off set the sweet in the meal it's perfect.

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K-nutt

Cooking Level: Intermediate

Home Town: Molalla, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 7, 2008

Very yummy! It was tender, and not dried out! The flavor of the sauce and the prunes really were fantastic. This would be a great holiday dish. Everyone loved it and are still talking about it.

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Chad n Anna

Cooking Level: Intermediate

Living In: Mulvane, Kansas, USA

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Reviewed: Nov. 23, 2008

From now own my new Thanksgiving centerpiece. It made an absolutely beautiful presentation for my Thanksgiving dinner--I don't think I've ever seen a turkey look that good. Everyone raved about the taste and tenderness of the pork, and we loved the gravy it made too. I didn't think it rendered quite enough gravy for the crowd I had, so I added some apple juice, more red wine, and even a dollop of creme fraiche to try to bulk it up. It was devoured. I had plenty of pan juices when it was time to simmer the fruit, but that's probably because I had covered the pork in foil (per my butcher's suggestion) for part of the cooking time. I have a fan-assisted oven, so the tempurature and the cooking time were decreased accordingly. I want to make this again soon just so I can take a picture of it! Very impressive, thanks for this.

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Jessica

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

What's not to love?!!! It's just so wonderful and....different. Pork is hard to dress up, but this recipe does it!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Nov. 2, 2008

Wow! I served this at a dinner party of really good cooks and everyone loved it. I chopped the prunes and apricots by mistake, but it ended up nice. I kept some aside for a chutney like finish and had some with more liquid for gravy. Will most certainly make again. A 4 pound bone-in roast fed 8 people with leftovers.

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DavesDoll

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Elegant Pork Loin Roast

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