Reviewed: May 20, 2009

So good! I did follow several reviewers advice and doubled the OJ, cut the soy in half and used fresh rosemary. Thickened with arrowroot to make a full on gravy and it was just wonderful. Meat just fell apart and the gravy was scrumptious. Thanks!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: May 6, 2009

I thought the soy sauce overpowered the other flavors. If I make this again, I'll use half the soy sauce.

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Rosalinda

Cooking Level: Expert

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Reviewed: Apr. 23, 2009

This was so good and so tender! I followed advice from others and used half the Rosemary (I love Rosemary but others find it a little much). I didn't have an oven bag so I cooked a 4.5 lb. roast in a large roast pan at 350 for 2 hrs. Had no red onions so used regular onions and it still turned out great!

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Triple L

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Reviewed: Mar. 14, 2009

My husband and I truly enjoyed this recipe. Defentily a keeper! Thanks 4 sharing this recipe

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jenniferlisecki

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Reviewed: Feb. 8, 2009

I agree with many of the reviews, I will cut back on the rosemary, and increase the orange & soy, otherwise very tender and delicious! Making again for dinner tonight!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 6, 2008

Have made this dish numerous times for parties and get-togethers. Easy to make and always a hit.

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msharland

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Reviewed: Sep. 23, 2008

This recipe was okay, but had way too much rosemary, and could have used more orange juice I thought. I don't think I'll make it again. I will say this, It was very, very tender.

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vogue9

Home Town: Barboursville, Virginia, USA

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Reviewed: May 11, 2008

This recipe was so easy and so delicious that I have added it to my personal recipe box.

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Rachael B.

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Reviewed: Mar. 9, 2008

This was easy and delicious. I forgot to put the rosemary in, but it was still good. Use a meat thermometer to avoid overcooking.

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KATHLEENR

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Reviewed: Jan. 1, 2008

I made this tonight for my family to rave reviews...there was nothing left! I left out the rosemary and doubled to the garlic, and the effect was a very juicy, very flavorful meal.

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JEP

Home Town: Reno, Nevada, USA

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Reviewed: Jun. 24, 2007

Wow! The pork was so juicy and tender thanks to the oven bag, and it was so flavorful! Everyone, including my five kids, told me this was a keeper. It's almost impossible to find something that everyone likes, but this is it!

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athenaLV

Cooking Level: Expert

Home Town: Longmont, Colorado, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 2, 2007

My daughter-in-law made this for church dinner. It was gone in no time. Delicious!

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 26, 2007

It was juicy, but a little too soy saucy for me. I would use 1/2 to 1/4 of the soy sauce required. Just my tastes

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Steve Roy

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Reviewed: Mar. 26, 2007

Awesome.

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Chef Drew

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Reviewed: Jan. 12, 2007

Wow, phenomenal. It made the tenderest, juiciest, most flavourful pork loin I've ever had. I can't speak to the rosemary issue, though, as I had none so I omitted it. I added extra garlic because I am a garlic fiend! If you don't make a gravy out of the drippings you are losing out. I will definitely make this again.

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Arcticwoman

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Jul. 17, 2006

The rosemary in this seems kind of out of place with the orange/soy mixture. It ended up overpowering any sweetness that the orange contributed. Could be good with some tweaking, but only so-so as is.

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RANDOMFAERIE

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Reviewed: Jul. 5, 2006

This was really tasty. I didn't have OJ so I used 1/2c. water and 4T. orange marmalade. I didn't have a baking bag so I put foil over it for 1hr. then removed and baked uncovered and basted it for another hour. Poured the sauce directly over sliced meat and over steamed carrots. I liked this recipe b/c it used items that I already had in the house.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2006

Sans rosemary, didn't have oj so I used marmelade. delish! Cut the soy with some Mirin too if you want to lower the sodium content. Oh and I like to double the sauce (cook on the stovetop) to splash on a side of sticky rice. "ono!"

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 29, 2006

This recipe was great. Although I used a 2lb roast I stuck with the recipe. I added more garlic to the recipe about 2tbls more (garlic crazy). Very tender. Entire family loved it. My 5 year old daughter (who does'nt eat much) could not get enough. This is a keeper. Add some cornstarch to the drippings for an excellent gravy.

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sully

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Reviewed: Mar. 20, 2006

Overall this is a pretty good dish. I liked it although I think next time I would use about 1/2 of the soy and even considered using teriyaki. The roast was delicious, very tender and moist. I will make this again.

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bakrsdzn

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Orange Soy Pork Loin

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