Reviewed: Mar. 26, 2012

AWESOME! I usually crockpot cook my pork loins, but this looked too tempting. It turned out wonderfully. I subbed apples and dried cherries for the apricots and prunes and white for red wine since that is what I had on hand, and it seemed to be very well liked by all!

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Reviewer:

HHD

Reviewed: Jan. 8, 2012

Made this for Christmas eve dinner, everyone loved it. I didnt have the left overs I thought I would, so a hit for sure. :) The name suits it, it is very elegant. Great recipe!

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Reviewer:

LisaMae

Reviewed: Nov. 2, 2011

This was one of the tastiest roasts that I have ever made. My family (including picky teenagers) loved it.

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jhamlin

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Reviewed: Sep. 12, 2011

Reduced the liquids, reduced the sugar, added marjoram, cracked pepper, little salt, and onions cut in 1/8's. Threw everything except cornstarch together in a crockpot on low. Oh, for the apricots and prunes, I subbed the dried fruit that I had and needed to use up. Ended up with dried peaches, cranberries, and cherries.

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Reviewer:

HIS_KID

Reviewed: Apr. 18, 2011

The home I worked at went crazy for this and have cooked it many times but instead of wine added extra apple juice

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5 users found this review helpful

Reviewer:

Strongbygod

Cooking Level: Expert

Reviewed: Apr. 4, 2011

This was incredibly delicious. My husband and our guests were truly impressed. However, my 4.5 lb loin was DONE in just under 2 hours!

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Reviewer:

Joyce

Reviewed: Mar. 12, 2011

It was really tasty! I think the fruit was a bit much for my family and me, maybe next time I will just cut back on the amount used other than that we loved it.

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Reviewer:

Athenarose

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

Reviewed: Mar. 5, 2011

This recipe was good but far too sweet. I added some chopped garlic and onion, which made it more savory and better balanced. Don't cook your pork to 160 degrees - cook it to 150 or 155 and pull it out for a few minutes. When you slice in, it will be finished and not overcooked.

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Reviewer:

juliemrsn

Reviewed: Feb. 28, 2011

i wish i could give this 10 stars.. it was sooo good.. i ended having to change the fruit to pineapples and craisins as that is all i had but it still was every bit delicious! i'm thinking about making this again tonight because the whole loin got gobbled down last night!

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Reviewer:

CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

Reviewed: Feb. 13, 2011

Excellent! I loved this recipe! I used a 2 lb. roast and apple juice with a splash of apple cider vinegar instead of the wine. I added thyme and rosemary to the mustard coating and cut the cooking time in half. I would advise others that 155 internal temp is ideal- perfect after resting. I served it with steamed acorn squash which my husband and I thought was the perfect veg, especially with a little of the pan sauce drizzled on top. Delish!

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