Reviewed: Jan. 8, 2012

I really really liked this recipe! The only thing that I didnt like was the marinade was a bit salty from the soy sauce, so I suggest using low sodium. I followed another reviewers advice and cooked the roast at 425 for 10 minutes to seal the moisture in and this roast came out PERFECT!! Very tender and juicy! I did tent it with foil when I reduced the temperature to 325. Be sure to baste the roast and add a little water to the pan if necessary since a lot of the marinade seemed to dry out in the pan. YUM

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Reviewer:

LOVESUBLIME

Reviewed: Dec. 18, 2011

Made this for an impromptu dinner party and it was a hit. I didn't have time to marinate it, so I just browned it in olive oil on all sides, seasoned it with course black pepper, and continued with the rest of the recipe. Couldn't find currant jelly w/o corn syrup (dau is allergic) so I used Thomson's TwinBerry Preserves (raspberry/blueberry) and it was still wonderful. So simple! Served it with green beans, steamed cauliflower, and red potatoes.

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Reviewer:

Anne in Minnesota

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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Jul. 18, 2011

Very good, did not cook as long as the recipe stated (ended up overcooked due to not checking the time). Also per other reviewer suggestions, cooked in oven bag.

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Reviewer:

EIKNIP

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 1, 2011

How oustanding was this! Truly delicious, and a festive way to start 2011. I made the marinade exactly as written and marinated my 4 lb boneless pork loin roast overnight. Next morning I placed a large sheet of foil in the slow cooker horizontally, one vertically, and placed the roast and marinade in and sealed it up. Slow cooked for 7 1/2 and it was perfectly tender and delicious. I prepared the sauce as published, just added some shallot and pork broth, thyme & cracked pepper to the sauce. Very, very good. Thanks for sharing this recipe, Jackie. Happy New Year, everyone!

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 3, 2010

Excellent Sauce. I enjoyed it abit cooler as well and let it cool for a while prior to serving it on the plate. The pork was great with the marinade after sitting for 6 hours. Fabulous dinner party meal main.

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Reviewer:

KellyM

Cooking Level: Expert

Reviewed: Oct. 9, 2010

After reading the other reviews I was curious to try the sauce - it was quite good as others stated (I used red currant jelly, btw), but what was understated in my and my husband's opinion, was the marinade - made the meat fantastic! Easy recipe and overall terrific.

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Reviewer:

stlcook

Cooking Level: Expert

Reviewed: Nov. 24, 2008

This is such a great recipe, especially for a large party. I followed the advice of a few other reviewers and bake at 450 degrees for the 1st 10 minutes and the meat came out moist and juicy. Awesome recipe - thanks so much!

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Reviewer:

Odessit

Reviewed: Feb. 3, 2008

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!

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Reviewer:

alinbo

Reviewed: Jan. 1, 2008

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

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Reviewer:

Cathy DeLoach

Home Town: Fairfax, Virginia, USA

Reviewed: Oct. 30, 2006

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.

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