Fruit Glazed Pork Roast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 16, 2002
I marinated overnight, it was pretty good, think I'd like more "zest" but it was a great change on pork, this is a keeper!
Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jan. 25, 2004
absolutely awesome. couldn't find guava so used pink grapefruit juice and marinated 2 1/2 days. added cornstarch for awesome sauce. thank you.
Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Feb. 16, 2005
I followed the recipe exactly (perhaps I was a bit liberal with the thickness of the sliced ginger root) and it was delicious! My husband loved it and I will be making it again soon. Thank you!
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Apr. 28, 2005
This recipe was a little confusing. It said to cook a 5 lb roast for 1 hour or until internal temp reaches 160. This took exactly 2 hours for me. The roast was so dry when it came out that we could barely eat it. I marinated for two days, but there was no evidence of any flavor in the meat at all. I will not be making again!
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Apr. 18, 2011
I and the wife liked it. Kids thought it was OK. I think ginger is a bit of an acquired taste.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Hampton, Connecticut, USA
Living In: Norwich, Connecticut, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by Doc Simonson
Reviewed: Apr. 14, 2013
I would almost give this recipe a 5 star rating. The flavor is really good. The fruit comes through so well, and the roast comes out tender and moist. I stopped the cooking at 144 degrees internal. It coasted up to about 150 during the rest. That is plenty done for a pork roast these days. 160 internal will turn that beautiful loin into shoe leather, but I think AllRecipes has to cover themselves against legal attacks in the case someone does get sick from bacterial toxins or infections. I used a 3 pound pork loin and it took longer than the suggested time for a 5 pound roast cooked to a well done level. That is my one complaint. The time was way off. If the editor changes the internal temperature, they should correct for the time or reword to only use a thermometer, not a timer. This is a keeper recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA


 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Simple Savory Pork Roast

Fresh rosemary and garlic salt are the keys to a super-simple pork roast.

Roasted Pork Tenderloin with Glazed Peaches

See how to make a simple pan sauce for roasted pork with glazed peaches.

Chef John's Garlic-Studded Roast Pork

See how to make an herb-rubbed, garlic-studded pork shoulder roast.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States