Reviewed: Mar. 9, 2012

I love this recipe! It always comes out so good and moist... even if I don't have the exact ingredients. Thanks!!

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Carissa

Reviewed: Mar. 7, 2012

This recipe gets 5 stars the glaze is so good i double it!

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Reviewer:

zenkat71

Reviewed: Jan. 22, 2012

Edible but not worth all the ingredients, in my opinion.

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MOMMY2TRIS

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

I made this for a huge New Year's dinner for my entire family and they absolutely loved it. Thank you!!

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Reviewer:

maria

Cooking Level: Expert

Living In: Athens, Attica, Greece

Reviewed: Jun. 22, 2011

This was a GREAT choice for a spur-of-the-moment dinner gathering! We have a friend who has lived in the Mid-East for several years, and cannot buy pork to eath while there. I fixed this when our friend came to dinner last night, and I was pleased with the response. The sauce is terrific! I did as directed and made twice as much, and even used pineapple/orange concentrate. The guests just kept asking for more, and saying how delicious it was. I used a boneless 5 lb. roast, and just reduced cooking time about 15 mins. Make this. You won't be dissappointed, and neither will your guests!

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Reviewer:

ANITAMSMITH

Cooking Level: Expert

Home Town: Monmouth, Maine, USA

Living In: Forest, Virginia, USA

Reviewed: May 10, 2011

Followed the recipe except subed Apricot preserves instead of marmalade (don't care for it). It was delish... I will not have to think twice about serving this to my guests, thanks so much. I cooked it to just 160 degrees and let rest for 10 minutes, perfect. Doubled the sauce too.

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Reviewer:

MargieB

Reviewed: Nov. 11, 2010

I really liked the glaze but I didn't care for this recipe. Maybe I did something wrong put the roast was dry and I followed the directions. I do however plan to make this sauce again and put it over chicken (pound flat, coat in italian bread crumbs,fry and serve with the sauce). Thank you for the yummy orange sauce recipe!

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Reviewer:

becky24

Reviewed: Nov. 7, 2010

Very good. Used Western-Style ribs instead of roast. Very tender and juicy. Taste was different for us but good. Went a little lighter on the mandarin oranges due to uncertainity of taste. Will definitely make again

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Reviewer:

SWINN

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Oct. 24, 2010

Easy to make and the all three family gnerations had seconds!! I followed the cooking instruction found under "tips and advice" for a different sized roast (1/2 hour per pound at 350 degrees) and I also seared it first. I do not have a rack but it still cooked fine.

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Reviewer:

mrueff

Reviewed: Aug. 3, 2010

really enjoyed this roast... made it for a potluck party... cut the 5lb in half .. and it still cooked for 2 hours.. very moist, and was great the next day cold sliced thin on a sandwich..

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