Reviewed: Mar. 16, 2000

This was a very easy recipe to make. The whole family enjoyed it. The second best part, was the way it smells while roasting. The home smells wonderful. I used a leaner piece of pork, if you are looking for more sauce I would get a more marbled piece of pork.

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Reviewer:

SKYLADY

Reviewed: Mar. 26, 2000

Tried this on my husband and he just loved it. He kept saying it, so it really made a hit with him. This is definately a keeper.

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Reviewer:

AVALON

Reviewed: May 15, 2000

This recipe is wonderful, although I do not make the gravy that is with the recipe. I have served it to company two different times and they loved it and asked for the recipe.

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Reviewer:

Murphy Jean

Reviewed: May 29, 2000

My family loved it the first time, and thought the leftovers were divine!

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VONDAELLIS

Reviewed: Jul. 24, 2000

DELICIOUS!!! We just loved it!

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Reviewer:

phaylock

Reviewed: Sep. 2, 2000

Very Good. My husband loved it . Will make again.

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Reviewer:

SHADOWCAT

Reviewed: Oct. 5, 2000

With picky kids, this recipe is great. The sweetness of the "gravy" and apples makes it worth the try. Will fix again and again, for any occasion - formal or casual.

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Reviewer:

kirstoney

Reviewed: Oct. 13, 2000

My family loved it!! My husband said it was a definite "make again". My little ones even liked it because of the sweet sauce. I plan on making this often.

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Reviewer:

DEIRDRE2

Reviewed: Oct. 17, 2000

The first time I made this dish for my family we had some unexpected dinner guest. It was a hit with every one even with the picky eaters. Next time I make this I would add more apples, they were a big hit, ran out of them before the meat. My daughter entered this in 4H competition, this dish was an important part in her receiving Grand Champion! Wonderful meal!

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Reviewer:

JAYHAWK_RPH

Reviewed: Oct. 17, 2000

From the time the aromma hits you after the first 15 minutes, people will just hover around the kitchen waiting for it to be done. Even though I'm only 180lbs., with the help of my wife and daughter...this roast was history. Thanx... JD Madlin

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