Reviewed: May 17, 2012

Absolutely the most tender, juiciest, delicious pork loin ever. I used a 3 lb. loin followed the sauce recipe except used dried basil instead of rosemary and topped the loin with Panko bread crumbs. No bag so I made a foil boat in a pan to hold the loin.

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Reviewed: Mar. 28, 2012

This was delicious but i did make some changes. I added 4 tablespoons of garlic (we love garlic) and also put quartered potatoes, green beans, and carrots in the casserole dish i baked it in. I recommend turning the pork loin as it cooks instead of basting it. This recipe made an incredibly tender pork And i will definitely make this again! Im thinking of using a pomegranate vinegar instead of the soy sauce next time...

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rose_loves_tyler

Reviewed: Feb. 8, 2012

I doubled the orange juice, added honey and salt and pepper and simmered to make a thick sauce yummy! Great on salmon as well.

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joyfilledsoul

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

It should marinate overnight...

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Oct. 29, 2011

This is a very yummy recipe! I leave out the olive oil and rosemary. It makes a great crock pot recipe -just add 1/2 cup water! That's usually how I fix it. I have also used it as a marinade for pork chops and chicken and it's really good on that too.

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Amanda_H

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Sevierville, Tennessee, USA

Reviewed: Jul. 2, 2011

This was easy and very tasty. Thinking of using leftovers fro pork fried rice!

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EBONYI

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: May 22, 2011

I read several reviews before I made the recipe and incorporated a few things: cooked in a roasting pan, as opposed to the baking bag; added extra onions; added orange zest; and tried to make a gravy/sauce from the drippings. I cooked the loin in the baking pan because I have had a lot of success with it in the past, and this was no exception. I definitely think that the orange flavor was prominent with the zest there and the onions were great. I did not like, however, the gravy. Just weird with the citrusy tones. I would make it again, but it wasn't anything too special.

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Erin

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Port Orchard, Washington, USA

Reviewed: Apr. 22, 2011

The pork lion was very tender & tasted good but don't expect a lot of "orange" taste. I even added some orange extract & it just wasn't orangy enough for me.

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tropicats

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Hartsel, Colorado, USA

Reviewed: Apr. 21, 2011

For me the recipe had too much soy taste and not enough orange. I'm going to try it again but I'm going to substitute OJ concentrate instead of just OJ and see if it gives me a better flavor.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Mar. 24, 2011

I put the pork loin in the crock pot on low for 5-6 hours and get the same results as the baking bag. The loin comes out tender, moist, and perfect. Pour the juices into a small sauce pan and bring to a boil. Mix 1 Tbsp cornstarch and 1 Tbsp cold water. Wisk slowly into boiling juices until thick and serve over the pork loin.

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