The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 24, 2012
We loved this recipe! I marinaded the roast with the herbs for close to 24 hours, then put it and the apples/onion in the crockpot since it was a weekday and I didn't have time to roast it. I didn't have maple syrup so we skipped that step and still, it was delicious. The apples got really soft in the crockpot (still delicious) so if you are making it in a crockpot, I'd recommend cooking the roast for 3-4 hours before putting the apples in and they probably would be the perfect consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 24, 2012
Yum yum! And also healthy and low sodium!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2012
I actually used a three pound pork butt roast but kept everything the same. I did use a quality Canadian maple syrup. Absolutely off the hook. We absolutely loved this roast. I served this with a homemade vegetable baked stuffing and drizzled the "gravy" over the top of it. HUGE hit. This recipe's a keeper.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 18, 2011
Made this for 24 people last night for holiday dinner using 2 five lb roasts. I was a bit nervous trying a new recipe, but everyone loved it, every picky kid eaters! I followed th recipe exactly, and didn't find it too sweet at all. The gravy is definitely an au jus, but tasty. Thank you this, several people asked for the recipe and I will definaltely make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 5, 2011
Every bite was very good except where the garlic was. The garlic was sooo strong, it was nasty. Overall this is a very good recipe, but I will definitely just add a tsp or so of MINCED garlic to the rub.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2011
Absolutely delicious. This is worthy of a christmas dinner presentation. The flavors of the onions, apples, and herb/spices came together better than I could have imagined. I used apple cider from the local orchard and make a pork gravy with the drippings and extra cider juice to pour over the top. This was the best pork loin I have ever made. Yum. Yum. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 14, 2011
thanks! a very good recipe
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 19, 2011
I have made this recipe many times (for New Year's dinner, for family gatherings, for church dinner group,etc.). Every time, it turns out wonderful. I does not need modifications! The only thing I did different at all is add 2 more apples, because otherwise my guests fight over who gets the last of them! :) This recipe is great. I highly recommend it. It is beautiful when presented and just as tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by Coot
Reviewed: Jan. 22, 2011
I used Pork tenderloin -I sprinkled the brown sugar, apple juice and maple syrup over it when I added the apples and onion. It is more of a Juice/sauce then gravy but Ohhh sooo GOOD !!! Do Not change a thing - This recipe is Very YUMMY. DELISH !!!!!!!!! Thank you for the recipe PMCHAPMAN :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2011
What a delicious roast! The herb mix is just perfect. I had a 6 lb boneless pork loin. I rubbed it down with the herbs the night before and kept wrapped in fridge til the next afternoon. I set the roast on the counter for about 30 mins before cooking to knock a bit of the chill off. Cooked for one hour, then added the apple/onion/brown sugar mixture around the roast. We like apples a lot, so I used a 3 lb bag of Granny Smiths (10 smallish apples) and increased the brown sugar to 2/3 cup (used one large white onion). I used a leave-in thermometer and once it hit 150 degrees, I removed the roast and wrapped it in foil to rest for 20 mins (brings it up to a final temp of 160) before slicing. My roast must've been very lean...I had no fat to skim either after the first hour or after all was done. After removing the apples with a slotted spoon, I just poured all the liquid from the pan into a pot with the apple juice and syrup and boiled til it thickened a bit. Keep an eye on your roast as mine didn't take as long to cook as I thought it would. Big 6 lb boneless roast took a total of 1 hr and 45 mins, adding the apples after the first hour (a bone-in roast will cook even faster). To ensure the roast isn't overcooked, remove when it hits 150, rest 15-20 mins, then slice nice and thin on the diagonal. Tender, juicy, flavorful -- delicious!
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Cooking Level: Intermediate

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