The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Photo by tat2whttrsh aka Lambchop's Mom
Reviewed: Nov. 20, 2009
Instead of cutting slits in the roast, I coated it with garlic powder, onion powder, sea salt and fresh ground pepper before braising the roast in hot oil/butter until it had a nice sear on all sides. After that, I set the roast on a plate and threw in two sliced onions into the hot butter and lovely roast bits and scraped the pan. I let the onions saute a bit until nicely browned, then added half the amount of vinegar and finished scraping the bottom of the pan, then added the thyme. I poured the onion-vinegar mixture in the bottom of the roasting pan, then placed the roast on top of it. My roast took just a little longer to cook because mine was a monster but when it was done, it was fragrant and falling apart and all kinds of noms. I don't know that I would use vinegar again unless I WAS serving it with mashed sweet potatoes or an apple side dish. Next time, I might try this with either white or red wine. As is, it's a tastyrecipe with the ingredients called for with a couple changes thrown in. NOTE: Basting is key to make this so moist and fall-apart-y. You don't have to do it constantly but every half hour or so is sufficient.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA
The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2009
I followed this recipe to the letter but nobody cared for it at all. Don't know what happened, but definitely won't be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 16, 2009
This roast is wonderful!!! I didn't even do very much basting. I covered my roasting pan with foil for an hour (after about a 1/2 hour of browning). It was done 1/2 after that for a total of 2 hours in the oven. There were lots of juices that made a wonderful gravy too. I just poured the drippings/juices into a saucepan, added around a cup of cold water that had 2 tablespoons of cornstarch whisked in, then cooked & stirred until it thickened and served with mashed potatoes. So juicy and flavorful. Thank you for a real keeper of a recipe!
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Photo by Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA
Living In: Highland, New York, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 11, 2009
Delicious and easy....a keeper!!!
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Photo by barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA
Living In: Greene, Rhode Island, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2009
I found this recipe to be fair. That said, I'm also a picky eater. The other members of the household said it was good, but it's wasn't a rousing endorsement. There was nothing wrong with this recipe, nothing that I would do differently, it just didn't strike me as super flavorful. I think I'll stick with my other pork roast recipe for now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 18, 2009
Simply wonderful. As per another reviewer, I used 1/4 cup of balsamic and 15 oz. of beef broth. The gravy was fabulous. I also cooked in crock pot and it was extremely moist. Thanks for a wonderful recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 20, 2009
I know there is a debate about whether or not this smelled bad while cooking. I vote on the side of bad! When cooking, it has a really strong vinegar smell. So much so, that I almost thought about scrapping the whole thing halfway through the cooking process. BUT I saw it through and I'm glad I did. It tasted much better than it smelled. I added rosemary to the seasonings. I sliced up onions to use as a "rack" then placed the bay leafs on the onion, followed by the pork. Also, the liquid kept drying up and I added 1/2 cup of water twice through the process. I only used a 2lb roast, so for anything bigger I would greatly increase the liquid. I cooked to 150 and let it heat to 160 while it sat. Added flour to the drippings and made a gravy at the end, which was really good. The husband loved it! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 14, 2009
Served this at a camp meeting recently. People just couldn't get enough! Super easy and can be made ahead and reheated without affecting flavor. Love this dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 2, 2009
One of my all time favorites, especially for holidays. I add a little orange juice & balsamic vinegar to the apple cider vinegar and it is even more special.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 12, 2009
I didn't taste this so I'll give it 5 stars because only the husband ate it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 16, 2009
I like to double the seasonings and vinegar and then throw this into the slow cooker. It smells so good and tastes wonderful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 9, 2009
I followed the recipe exactly except I cooked it in a slow cooker on Low for five hours (my slow cooker thinks it's an oven!) I thought it was pretty good, but even though I cut the slits and filled with garlic as the recipe states, the flavor was only on the outside of the meat so I served it with a vinegar based barbeque sauce. It did make great sliced pork barbeque sandwiches! If I want a pork loin that I can eat without "doctoring" with sauce, I will stick with the Balsamic Roasted pork loin recipe on this site. If I want an easy barbeque recipe, I'll try this one again. Thanks!
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Photo by Carrieh82

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 4, 2009
I followed the recipe, except I cooked this in a slow cooker on Low for 6 hours. It was yummy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 19, 2009
Too "vinegary" for my family
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Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA
Living In: Hickman, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 29, 2009
This was quite nice. I'm not a pork fan, so it's hard for me to get excited, thus the four stars. I followed the recipe to a T excepting cook time and I didn't have an oven bag, so I used a covered baking dish. I added sliced onions at the very beginning with the plan to make my veggie side using the roast's juices. I added carrots and mushrooms about 30 minutes into the process. I started checking the meat temp after twenty minutes, basting every 10 minutes. The meat reached 150 after about 50 minutes, so the carrots weren't quite done. I took the roast out at 150, but had to leave the veggies in the dish for another 15 or so minutes (time demands). The carrots ended up slightly crisp, which everyone liked, and the overall flavor of the veggies was a hit (juices from the roast/vinegar & spices). On the whole, this was a decent meal - one that I would serve again - but it's not "wow." Note: I served this with the above mentioned veggies and yams. They all went well together.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 28, 2009
Delicious!!!!! This was soooo yummy. I thought it was a lot of salt and pepper when I was preparing it, but it was absolutely delicious. Would definitely recommend!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 18, 2009
Excellent dish... I've made it several times, just as written. Yummy way to do up a roast!
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Photo by Liza7298

Cooking Level: Intermediate

Home Town: Brattleboro, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 10, 2009
I wish you could have smelled my house while this roast was cooking!(i mean that in a good way) lol..I wasn't sure about all that vinigar but it was so good. I added some Rosemary but otherwise followed the recipe as written. And i avoided the temptation to overcook pork like i usually do. Moist and delicious.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 9, 2009
This was delicous. I made axactly as the recipe stated. I cooked for 1 hr 20 min for a 2 lb roast. It was tender and juicy. The vinegar smell was unpleasant at first while cooking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Photo by LESLEYfromWI
Reviewed: Feb. 28, 2009
Very moist. I added sliced onions to the vinegar which my husband loved. Thanks
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