The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 19, 2009
Excellent! This made a moist, flavorful roast. Normally when I cook a lean roast, it turns out dry. Not with this recipe! Thanks for sharing Janet!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 31, 2009
this was really good. I liked that it was easy to prepare and made a nice simple, not too fancy galze for the pork loin.
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Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 19, 2009
So yummy! I also used 1/2 ketchup and 1/2 maple syrup. My sauce never really thickened, but it was delicious anyway.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 19, 2009
This recipe is wonderful! I used a mix of barbeque sauce and ketchup, and real maple syrup, and it was so good. I poured the marinade over the meat and served it family style. The meat was moist and delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 12, 2009
I must say the ketchup/Maple syrup sounded bad but we mixed a small amount and tasted it...I was surprised at the wonderful flavor. I followed the recipe exactly, with a couple minor changes. I substituted the foil for a cooking bag and at 150 degrees I peeled back the bag and low broiled it for about 1/2 hour or until 155 degrees. I removed it from the oven and covered it in foil and let it rest for about 1/2hr. It was fabulous, it literally melted in your mouth, very juicy and the sauce was excellent, sweet, slightly spicy, a bit tangy...a must try for all!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 10, 2009
Surprised me! Easy, tasty, attractive company dish. I added about 3X the amount of garlic and browned and wrapped the pork in maple mixture about an hour before I put it in the oven. Served with roast potato, buttered, fresh string beans and spring salad. Be sure to wrap pork securely otherwise you'll have a baked on, hard to remove mess in your pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 6, 2009
I often found the maple flavour lost in recipes calling for maple syrup, but this recipe was absolutely fantastic. The pork was tender and tasty, and the maple flavour was just perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 2, 2009
Gotta love a recipe this simple and good! Yummy. Guests loved it. Will definitely use again.
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Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 22, 2009
very yum! I used Sweet baby ray, with just a little ketchup. and I thought I had maple syrup, but I didn't, so used Ms.Butterworth! and it was still delicious! I was quite liberal with the pepper, so that was a little kick. The hubs loved it. will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 2, 2009
This turned out absolutely delicious! I omitted the garlic because I didn't have any on hand, but don't think I'll bother in the future because it was so good. The meat was tender and moist and the sauce was very tasty. We loved it and I have put the recipe in my "favorite" cookbook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 28, 2009
All I can say is EXCELLENT! It doesn't get any better than this and I followed the recipe to the letter. I must agree with another reviewer to make sure you use true maple syrup-no Mrs. Butterworth's here:). I agree with the submitter to dredge in flour and sear in hot oil to keep in those juices as an important step, not to be omitted. This is great in the oven--don't know that doing this in the crock pot would have the same effect. A lot of reviewers modify the recipe from the original submitter and then rate it upon their modifications rather than using the original and review on that and then try it again with their suggestions and rate it and note that in their review so people can gauge what they have done and give a more accurate review on the original submission. This recipe was excellent, I will use it again for company and for family. I couldn't stop eating it. It was that good by the originator. The only comment I would make is that I may make a little less sauce due to the expense of the maple syrup and I feel halfing the original ingredients would provide a sufficient amount.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 11, 2009
Super good taste and tenderness. I think I will use less sauce when I make it again. Also, be prepared for a mess when you broil it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 5, 2009
Awesome!!! I thought at first it was going to be too sweet but to my surprise it was delicously tangy!! This is the best recipe for pork loin I have found yet!!! I did not cover mine, instead I pulled the foil up on all sides, rolled the egdes down, and made a pan with the top open. I used enough of the glaze to cover the roast and cooked it only 1 hour and 15 minutes. It was perfect!!
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Cooking Level: Intermediate

Living In: Gadsden, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 1, 2009
My husband doesn't particularly like Pork but even he had seconds. This was really good, very tender.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 21, 2009
This was disgusting. Think about it: ketchup and maple syrup together. I should have known better from the start but I tried it anyway. I almost shed a tear thinking of the money I wasted on a good pork loin. Oh well, live and learn.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 5, 2009
FABULOUS RECIPE!! I used 1/2 bbq sauce and 1/2 ketchup, cooked it ahead and froze it. I took it out the day before we were going to eat it, defrosted it, reheated it for 30 min. at 350 degrees, then basted it with the sauce and placed it under the broiler for about 5 min. Served it with the extra sauce for Sunday dinner, and everyone raved about what a moist, delicious pork loin it was. Thanks for sharing this delicious recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 15, 2009
This sounded too simple to be so delicious, but it is awesome!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 12, 2009
Excellent recipe. Next time I won't add any water though, and watch, it browns under the broiler really fast. Mine never did glaze up, but I think it was just too watery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 4, 2009
Excellent and trustworthy!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 27, 2009
I made this recipe with some heavy modifications based on some of the other reviews. Instead of just ketchup, I used 1/2 cup Bulls Eye original BBQ sauce (to give it a smokiness), 2 T of dijon mustard, and then used enough ketchup to bring the BBQ sauce/mustard/ketchup mix to 3/4 cup. I also used real maple syrup, not the fake stuff, and I used the rest of ingredients as suggested. I think browning the meat is necessary, but I don't think it needs the flour, it would do just fine without it. After browning the meat I put it in a crock pot and covered it with ALL of the sauce and cooked it until the internal temp was 170 (about 6 hours for a 2lbs chunk). I removed the meat from the pot and broiled it until nice and crispy on the top. I took the sauce from the crock pot, strained it into a saucepan, and reduced the sauce until my patience wore thin. I wound up adding cornstarch to thicken it (whisk 2 tsp of water with 1 tsp cornstarch, then whisk into the sauce). If you don't like a sweet sauce, this recipe is not for you! This version is like a very sweet BBQ sauce.
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