My whole family thought this was wonderful! However, I didnt use the currant sauce. I followed the recipe for the marinade exactly. Wrapped it in foil and baked it in the oven with the marinade. It came out so moist and flavorful. Cant wait to make it again!

Very yummy! We will keep this one and make it again!

I should give this recipe 5 stars for the marinade alone. Marinated over night, it made the most delicious pork loin I’ve ever eaten. I made it last night for “Halloween” dinner and paired it with seasonal veggies and cranberry stuffing. It was a perfect combination. The sauce was divine, but be prepared for the sweetness. I added about a tablespoon of Thai chili sauce for a spicy kick and couldn’t have been happier with the results. I also followed another reviewers advice and let the sauce cool a little to thicken. Because the sauce was so sweet I ended up making gravy on the side in case people didn’t like it…the gravy wasn’t touched once. Gravy…not touched. Now that’s a triumph.

This was SO good. I used a lean Pork Loin instead of an entire roast (I have a small family) and it worked perfectly. Next time will take another reviewer's advice and use low-sodium soy as it was a little on the salty side. My picky Husbund even ate this WITH the sauce, now that is a first! Thank you for the fabulous recipe. I'll be using it again this holiday season!

This was delicious. The whole family really enjoyed this and my husband loved using the leftovers for sandwiches.

My fiance and I really did not like this. I don't know what it was about the recipe, it just didn't do anything for us.

Very simple recipe and everyone loved this roast. I added fresh grated ginger along with the dry and baked the roast at 450 degrees for 10 minutes and then lowered the oven to 325 degrees. This helped to sear the outside of the roast and kept it very moist.

I followed this recipe up until the point that I opened the oven to baste it after the first hour. The marinade in the pan (actually a pyrex dish) was burned to a crisp. Luckily the roast was on a rack so it was saved from the burnt marinade. Also, the roast (a 4.8 lb pork tenderloin) was sitting at 165 degrees so I could not leave it for the specified 2.5 - 3 hrs or it would have been leather.

Delicious and tender--more tender than any other pork loin recipe I've tried. The sauce is awfully sweet, obviously, so I recommend only using a little of it. Will make again, next time for company.

My girlfriend made this recipe lst night for us and it was great. She overcooked her roast a bit so the meat was dry...however, we sliced it and poured the sauce all over it and let it sit...wow! I'll do it again but be sure to pull the roast out at 160.

The taste was excellent and the pork came out very tender. It did come out a bit too salty for my taste so next time I will use lite soy sauce. I also had to occasionally add water to the pan while baking to avoid having the marinade dry out and burn. As suggested by another reviewer, I roasted the loin at 450 for 10 minutes and then lowered to 325 for the remainder. It took about one and a half hours to cook.

Made this for yesterday (Sunday Dinner)... what a HUGE hit! Everyone just loved the sauce. I had to use Plum Jelly because my grocer was out of Currant Jelly... it still was wonderful. I bet a Black Berry Jelly would even be great. Experiment with it. It was wonderful! Thanks for sharing! : )))))))

This is the best pork roast recipe we have used in the past 35 years! A family favorite!

This recipe turned out WONDERFUL! The only thing I did different was to bake the roast for 10 minutes at 450 degrees, then turn the oven down to 325 and bake it until it got up to temperature. This is a technique I learned in cooking school. Cooking a roast at a very high temperature for a short amount of time (10 minutes) sears the outside of the roast and helps to lock in moisture during the remainder of the cooking. Thanks for the recipe!

My family loves this pork recipe. Wonderful flavors and tenderness (when not over coooked). With my oven I have to reduce the cooking time significantly, but as long as I keep an eye on the meat thermometer it turns out great.

I love to try different recipes. The first time I made this pork was probably two years ago. It is so incredibly awesome. I generally marinate it overnight and throw it in the slow cooker in the morning. When I make the currant sauce I put in just a touch of corn starch to thicken slightly. This will again be part of my Christmas buffet table. And mark my words - it will get the most comments.