The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 24, 2009
I have been cooking professionaly for about 20 years now and this is a awesome pork roast! One of the best I have ever had. Very moist! I made it for our church christmas party and everyone raved about it, even my very picky daughter!. I am making it again for a family dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 22, 2009
Not only the best teacher I ever head, but also the best roast I ever had! The rosemary and garlic keep it from being too sweet. I halved the recipe and used a boneless pork loin. Thanks Dr. Walker!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 18, 2009
This was fabulous! I made it with a boneless roast and omitted the oranges, but used the rub and marinade as directed. Loved the sweet sauce the roast made in the pan, even dipped my slices in it to optimize flavor. Great Sunday dinner. Use a thermometer to avoid overcooking as that really ruins pork. Thanks!
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Cooking Level: Expert

Home Town: Mesa, Arizona, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2009
I had a couple pork loin roasts so I had to try this. I was not disappointed! I didn't have the oranges so I used one of my cans of Tropical fruit. I also added a couple more garlic cloves. The OJ was fresh (darn). I did find that the ketchup was a little too much so added more OJ and spices to counter it. VERY yummy and I am not much of a pork roast eater. Serve with oven browned red potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2009
Outstanding
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 1, 2009
I didn't even add the mandarin oranges and the orange juice. I'm obviously just not a fan of orangey meat!!!! Didn't enjoy this at all.
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Cooking Level: Intermediate

Living In: Daphne, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 14, 2009
It was good but not something I would make all the time. It's worth trying the recipe, I wouldn't say it's the best tasting pork roast I ever tasted though.
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Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 23, 2009
I make this all the time, and it always comes out top-notch. Thanks for the great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 23, 2009
I served this last night with the roasted Potatoes with tomatoes, basil and garlic receipe and they made a tasty combination. The marinade was wonderful; it's aroma was mouth watering.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 21, 2009
I used a boneless pork roast for this recipe. The combination of rosemary and oranges complimented each other nicely. Great served with mashed potatoes.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 19, 2009
I used only the rub, on a 2 lb tenderloin roast, because we just wanted a seasoned roast. My husband and I both loved the flavor and are looking forward to trying the complete recipe. In the meantime, whenever we want a simply seasoned roast, this will be our recipe. Rosemary is my favorite way to season pork, and with this recipe the flavor is so good no salt was needed, and the roast was very moist. Thanks for a great recipe.
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Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 16, 2009
I used a three pound bone in roast instead and followed the directions to a tee. I took the advise of some of the reviewers and doubled the recipe of the sauce for glazing after cutting. I had to cook it a little longer to get it done and my oven cooks at the proper temperature. I also put on the table some cayenne pepper and some sesame oil and it complemented it very well. I will be making this again!
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Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 11, 2009
I used a boneless sirloin roast and doubled the glaze as a reviewer suggested, and it was WAY too much glaze. The amount written is fine. The flavor is OK. Maybe it would have been tastier if I had used the cut recommended by the recipe. Three and a half stars but I probably won't make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 8, 2009
Made exactly as written, except I didn't have the oranges. I did double the sauce, which was delicious and a good idea. I cooked the meat in the oven to 156 degrees which was absolutely melt in your mouth perfect. Next time I will use less rosemary, as hubby and myself thought it was a little overpowering. Kids (2 & 3 year old) loved it too! They loved the sauce but also didn't care for the rosemary on top either.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 4, 2009
I really can't believe how good this was! I changed one thing, I used the crock pot instead of the oven. 2 small roasts, about 3lbs combined, coated in the spices and placed in the crock pot for 4 1/2 hours on low. Absolutely fork-tender, but enough integrity to slice well after setting for 10-15 minutes. I added the sauce after slicing. RAVE REVIEWS from family and friends. Served with sides of roasted baby red potatoes and a mix of sauteed onions tossed with fresh spinach leaves until properly wilted. Try it, you won't disappoint!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 3, 2009
Very flavorful. A good base for a fruity marinade/sauce/glaze. I've played around with different fruits (Mango, peach, etc..) to good success. (The OJ concentrate can be subbed out for two teaspoons of orange extract, btw. I don't keep OJ concentrate on hand, and found that a helpful note.)
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Cooking Level: Expert

Home Town: Bordentown, New Jersey, USA
Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 27, 2009
Delicous, looks beautiful!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 12, 2009
I'm sorry but this made the worst roast I've ever had. All I could taste in the glaze was soy sauce. I wound up actually washing the roast off to get rid of as much of the taste as I could. I think I'll be making another roast and making this one into a soup, where the flavor can be diluted out some.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 9, 2009
Used this glaze for a church dinner for 150. Received rave reviews. We substituted chicken breasts for the pork. Lightly flour the chicken breast, saute, drizzle with a small amount of glaze and finish cooking in the oven. Serve with additional glaze.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 1, 2009
Outstanding! Tangy, tender, moist! The only problem I had was the low temperature for a short cooking time. I had to bring the oven temperature up to 375 for the final forty five minutes to get the pork to a safe eating temperature. Still, it came out beautifully! I made some cumin and clove wild rice to go along with the roast.
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Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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