Reviewed: Sep. 6, 2012

This was absolutely delish! I shy away from any meat recipes that might taste sweet, but this did not. I made a double batch of it for out of town relatives and it was gone in no time! They loved it!

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Reviewer:

konli321@hotmail.com

Reviewed: Aug. 12, 2012

This turned out very tasty and tender, however too salty for my families taste. I think slightly less soy sauce would make this work!

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Reviewer:

motherpeters

Cooking Level: Beginning

Home Town: Bellefonte, Pennsylvania, USA

Living In: Lakewood, Colorado, USA

Reviewed: Aug. 6, 2012

This was delicious! I used reduced sodium soy sauce to cut back on the sodium, and my wife and I tore it up. I can't wait for the leftovers. As others have said, you can't really taste the orange, but who cares because it tastes so great. I didn't make gravy from the sauce (just to cut back on sodium again), but I could only imagine how delicious that would be!

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twarriorh21

Reviewed: Aug. 3, 2012

Made exactly as recipe stated....turned out delicious.Thank You

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Reviewer:

Fatboy

Reviewed: Jul. 30, 2012

very tasty.my only change was cooking it @ 325 for a little longer.

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mr. drinky

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Jul. 29, 2012

I really loved the recipe, i followed the ingredients exactly, rosemary included except that i didnt have a loin roast, so i used pork shoulder roast. it came out kinda flaky like barbecue. my favorite part were the red onions which seemed to really go well with the flavor of the soy sauce and added the most delicious flavor when mixed with the flaky meat. it wasnt as orangey as i expected though. i used tinfoil since i lost the ties for the oven bag, didnt prevent the juices from retaining any. i gave 4 stars since i didnt get the full hit of orange flavor.

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Reviewer:

GratefulLed

Cooking Level: Beginning

Living In: Spicewood, Texas, USA

Reviewed: Jul. 27, 2012

made this last night and my 3 daughters LOVED it and to find something they all like is quite rare. I altered it a little bit - I put a rosemary ginger rub on it, then wrapped it up in plastic wrap overnight. I was going to cook it in the oven but we went swimming so I put it in the slow cooker instead but still put it in the oven bag with a little bit of water in the slow cooker and cooked on high for about 5 hours. It came out so tender, my daughters ate about 1/2 of the pork loin and probably could've finished off more if it was given to them.

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Reviewer:

mutiny

Reviewed: Jul. 26, 2012

Thanks again. Second recipe I tried and second success. This is very empowering since I am just learning to cook. I substituted sweet basil for rosemary, which I didn't have, and cooked three pork loin chops for six hours in a a crock pot on low setting.

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Reviewer:

B*gfoot

Reviewed: Jul. 26, 2012

Absolutely perfect! This is definitely a keeper. I used my mandolin to slice the onion very thin and dried minced garlic, so it was oven ready in about five minutes. I served it with salt potatoes and fresh-from-the-garden sweet corn and finished dinner off with a quick no-bake lemon pie. It took less than 20 minutes to cook the whole meal. Guess I'll go reward myself with a cold pork sandwich. Yum! Yum!

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Reviewer:

MarleneO

Cooking Level: Intermediate

Home Town: Pleasant Lake, Michigan, USA

Living In: Okemos, Michigan, USA

Reviewed: Jul. 25, 2012

I followed some of the suggestions from previous reviews. I eliminated the rosemary and took the left over juice, added corn starch and made a gravy. It was great. Cooked a 2lb roast for 1.5 hrs. Perhaps a little long, but still good. I think I'll make a 2.5lb roast next time but still cook it for the 1.5 hrs. This recipe was sent to me by my dad and now I've joined the site.

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