Reviewed: Oct. 28, 2009

Delicious, but still not sure I'd serve it for the President. Still we loved it. Easy to make anytime, not just the holidays. And the amount of sauce in one batch was ample for our 3 lb pork roast with lots to spare for gravy on the table.

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Jimmy D

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Reviewed: Oct. 28, 2009

Awesome! Even the picky eaters in my house couldn't get enough. As advised by other reviewers - double the sauce... you'll want more!

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Suuz63

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Reviewed: Oct. 28, 2009

Wow! This was fantastic! I followed the recipe as it is. I served it with mashed potatoes, green beans and curried butternut squash soup. My husband and his parents LOVED it. It reminded me of a Thanksgiving dinner without all the hassles of roasting a whole turkey.

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S.B.L.

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Reviewed: Oct. 26, 2009

Such a delicious change to applesauce on pork.. was tempted to use apple butter instead of the apple jelly, as I was canning that as well as doing dinner. Next time I will.

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Jill

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Reviewed: Oct. 25, 2009

Mde this tonight for dinner along with the whipped butternut squash and roasted brussel sprouts (all from this site) and can't believe how great they came out with so much ease. The roast was so good, hubby wanted thirds. This is definitely a keeper!

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Margarita

Cooking Level: Expert

Living In: Penfield, New York, USA

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Reviewed: Oct. 25, 2009

wonderful,.. used half the amount of thyme, because i used dried ground instead of fresh,. tasted great,. will make again

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Laura

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Burnet, Texas, USA

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Reviewed: Oct. 25, 2009

Abolutely delicious!!! I used a center cut-not tenderloin-pork roast (about 2 1/4 pounds). I cooked it at 350 but otherwise followed the recipe to a T. The sauce was amazingly yummy. I must say that I was surprised at how good it turned out. Husband and picky 16 y.o. son loved it. We do have leftovers of both pork and the gravy for later in the week. I also have some of the unused glaze as the roast was small and I'm going to try it with pork chops or boneless chicken. I served it with homemade home fries, green beans and warm corn bread. Next time I'll try sweet potatoes or sweet potatoe home fries. Thanks for the great recipe, so easy and delicious-a definite keeper!!

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Tessa

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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Reviewed: Oct. 25, 2009

Excellent. I'll use this one again.

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dmyhan

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Reviewed: Oct. 25, 2009

Wow. Really good and SO easy! Absolutely will make again, and gorgeous enough for company. Even my INCREDIBLY picky kids gobbled it up (the leftovers, too)! Thanks for the post!

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 24, 2009

This was the best pork loin I've ever made!!! I substituted apricot preserves for the apple, and used jellied cranberry sauce instead of whole. I also used minced garlic instead of the garlic powder. But I do believe the Thyme makes the dish. My inlaws and family loved it! This will definately become a family staple.

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Boadicea333

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

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Reviewed: Oct. 24, 2009

This was wonderful. Tender and very tasty. I cooked some sugar free applesauce with cinnamon and clover for a while and used in place of apple butter. I will try this for our Christmas buffet.

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mimiq

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Reviewed: Oct. 23, 2009

Excellent and HUGE hit with my boyfriend. Followed recipe exactly, but used fresh thyme (so much more fragrant). As other reviewers have commented, it's best to use a meat thermometer since cooking times will definitely vary depending on density and thickness of various roast sizes. All-in-all, a real keeper, and can't imagine having to tweak this recipe in any manner whatsoever. Leftover pork sandwiches are calling my name..... *smile* UPDATE: Just used the last of the leftovers (it was a big roast for two people)for open faced sandwiches. Used a packet of pork gravy mix, but I stirred in about two tablespoons of the leftover sauce to amp up the gravy. OMG. Speechless.

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M-B

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Reviewed: Oct. 22, 2009

What a wonderful recipe! I made this just as recipe says and it was a hit with my husband and our son (12), daughter (6). The marinade/sauce is fabulous. Whole cranberry sauce makes it very special. I had some sauce left over which I kept warm and served on the side which was great. Such an elegant meat that is so easily prepared. Thanks for sharing such a fantastic recipe, it is being added to our favorites for sure.

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HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: Oct. 22, 2009

I think this would have been much better for our tastes if I had used one teas. of thyme instead of two. I would recommend that unless you are positive about how much you like the herb, starting with less is better. Otherwise a very interesting blend of flavors & very easy to put together.

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JAN

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Reviewed: Oct. 22, 2009

I change some of the amounts in the recipe. I added apple sauce instead of apple jelly, used more garlic and horseradish by about 1 tspn and used honey mustard instead of regular. I also used jellied cranberries instead of whole berry and half the thyme. We also mixed it with pork gravy and it was delicious. The pork was very tender, however I used a bag and cooked it for 40 mins at 325 not 425 and it was still a soft pink in the middle which makes it more tender. A great recipe and one we will use again.

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yummyT

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Reviewed: Oct. 21, 2009

My sauce was terrible. The thyme totally took over and I only used l tea. of the ground thyme that comes in a jar. Were you suppose to use fresh thyme? I usually love thyme but this was terrible. I will try it again but omit the thyme.

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sunshine

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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Reviewed: Oct. 21, 2009

Fantastic!! I doubled the sauce to use as gravy. With a 5 lb roast, using a meat thermometer it took 1hr 15min to reach 160. It was well worth the wait- not to sweet, balanced by the herbs and horseradish. Ran out of thyme and made up the difference with marjoram, still tasted great.

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Jolee911

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Reviewed: Oct. 18, 2009

I received this recipe in email this morning and made it for dinner tonight. We loved it. I did not have apple jelly so, as others did, I used apple sauce. I cut the apple sauce down to 3/4 cup and added 1/4 cup hot peach and apple chutney. To accomodate the heat of the chutney I cut the horseradish down by 1/4 tsp. In retrospect, I don't think that was necessary. I also used fresh minced garlic rather than the powder and jellied cranberry. I was thinking that my sisters brandied holiday cranberries would probably be even more delicious. I heated my oven to the temp the author recommended and cooked the roast about 10 min then reduced the temp down to 350 for the remainder of the time. I too used an instant read thermometer to get to 145-150 before I removed it to rest. We found the roast perfectly juicy and delicious. My original intent was to do an au gratin potato but being rather lazy I chose Uncle Bens Wild Rice. It was a perfect counterpoint to the sweetness of the meat. We also had baked asparagus with balsamic butter (another All Recipes fav) and winter squash filled and baked with a dab of butter, a small bit of brown sugar and apple sauce. I had more than half the cranberry sauce left over so I just popped in the freezer for next time... or perhaps for ribs... or chicken....

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