Reviewed: Oct. 18, 2009

Very good! I used Britishblueeyes version since the ingredients are what i had. Very good

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pj

Cooking Level: Expert

Living In: Fayetteville, Georgia, USA

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Reviewed: Oct. 18, 2009

I used applesauce and real garlic, would definately do this one again!!

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Maggie

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

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Reviewed: Oct. 18, 2009

Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try.

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Oct. 9, 2009

FIVE STARS FOR FLAVOR w a MINT TWIST. Thought the sauce would be too "gunky sweet" with all that sugar from jam & cranberry sauce, it wasn't. All said it was yummy AND from my point of view, the quickest roast I ever made (fully thawed) but it's not walk away time. I was busy making gravy & ladling every 10 min. Originally I only had 1/2C of apple jelly & used 1/2C of Mint Jelly w flecks of mint, to make up for it. It was a DELIGHTFULLY HAPPY ACCIDENT & lent a subtle undertone of mint. Next time I will use solely mint to replace the apple jelly. I had at least 1 Cup of sauce, not used for basting & put it in a saucepan, added at least three cups of chicken broth (stirring some of it with 3T of Corn starch) & it was a wonderful lighter gravy & there was plenty of it. Entire dinner was served w steamed fresh carrots & fresh green beans & (canned)baby pototoes (my best quick assistant in the kitchen) IT WAS ALL PERFECT! We added an addtional splash of English mint sauce on our potatoes(not jam-I'll have to upload a recipe for it:

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britishblueeyes

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Reviewed: Jul. 10, 2009

Roasting time was perfect. (And it's a good thing too, because my power went out.) I'll be honest, the sauce sort of smelled nasty when I was putting it together. So much so, that I didn't bother tasting it. I just steeled myself and dumped it over the meat. I'm glad I did. Once cooked over the pork, it lost the smell and tasted fine. (It was about twice the sauce I needed for that size roast, however.) It kind of went an icky brown color around the bottom of the roast... and mine wasn't so much a glaze as a really thick layer of cran-apple-ish-ness that was hard to slice through without destroying. Which is fine, really. It just wasn't what I was expecting. There was something slightly off in the taste for me. I'm not sure if it was the thyme or the horseradish. I think if I have cranberry sauce to use up again, that I will try it with tweaks. I can't see it being requested again as is. Thanks anyway!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 27, 2009

Most of the recipes were 2.5 to 3 hrs and I didn't have that kind of time so I tried this one. Turned out I didn't have a number of the ingredients: used a can of tangerines instead of the cranberries; what was left of a jar of pineapple marmalade instead of the apple jelly; and regular mustard instead of dijon. Tasted delicious and helped clean out the cupboards.

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jshepard

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Reviewed: May 11, 2009

I prepared this for mother's day serving approximately 25 people. I used a 10 lb. roast. When I first mixed all ingredients, boiled and tasted the sauce, I was not impressed with the flavor. But when all was cooked and done it was simply AMAZING! EVERYONE raved it!!! A definite keeper for recipes!!!!

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Shannon

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Reviewed: May 8, 2009

Didnt have thyme, maybe that's why it didn't taste right to me, but the guys liked it. I won't make it again though,sorry.

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: May 3, 2009

We loved this! The pork turned out juicy and tender with a lovely glaze, even leaving out the jelly since I didn't have... Easy to make and easier to eat!

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cking93

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Reviewed: Apr. 27, 2009

This was a great recipe! Even my picky 14-year old thought that the pork roast tasted great! The only thing I didn't do was add the chicken cubes as I didn't have any, but otherwise, I followed the recipe to a T. Next time, I will add a little less thyme.

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atomas

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Reviewed: Apr. 26, 2009

I did have to modify the recipe but the outcome was dee-licious. No apple jelly, cannot eat anything apple so I used apricot jam also no horseradish so I used fresh grated ginger and fresh garlic instead of the powder. Worth repeat performance.

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Luciluz

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Reviewed: Apr. 7, 2009

This was an great recipe. My room mate is in culinary school so we are always trying new things. I found this online and had to try it. The only thing I changed was Cranberry Jelly instead of canned cranberries, in hopes that it would be more jelly like, and it was delicious. We will for sure be making this again. Served it with mashed potatoes and a gravy made from a little of the sauce and chicken stock. VERY GOOD! I'd recommend this too anyone who is looking for a good homemade dinner.

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Lovesme27

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Reviewed: Apr. 6, 2009

Wow, was this delicious! We followed the recipe exactly and it was not only very easy (the only thing that could be considered possibly "difficult" is reglazing every 10 minutes - I did it every 12-15 minutes) but absolutely scrumptious. The whole house smelled great, too!

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piginapoke

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Reviewed: Mar. 3, 2009

This was good, but like another member, I had to cook it much longer than 45 minutes. My starting temp was 73 degrees. I would like clarification on what type and size of pan to use. Maybe that would help with the cooking time. That being said, the recipe is very good. It was more of a dessert for us since everything else was finished a half an hour earlier! I will make it again with extra sauce. Thanks!

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Denise P

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Mar. 2, 2009

Savory is an accurate descriptor for this recipe. Loved by all. Will make again. Followed the directions with the exception of the oven temperature which was lowered to 350 degrees. Used a thermometer, as always, to make sure the roast was done. Will maybe raise the horseradish amount a tad, just because.

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da' mooch

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Elk Grove, California, USA

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Reviewed: Mar. 2, 2009

A four pound center cut pork roast will not be ready in 50 minutes. Internal temp was 70 degrees. The 425 setting is too hot. Reduced temp to 350 and cooked for another hour to reach 160 internal temp. Glaze was burnt and unpleasant. Had to scrape it off, what little was left in the pan. There's got to be a typo in this method!

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Ariesbear

Cooking Level: Expert

Living In: Edmonds, Washington, USA

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Reviewed: Feb. 24, 2009

This is one of those recipes that looked like you spent hours preparing it, but, in reality it is SO E-Z and quite fast (mine was done in a bit less then 45min.). My gang loved it. Next time I may double the sauce since most of it evaporated during cooking time.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Feb. 21, 2009

Really great recipe. I did cut the cut the garlic powder back to 1 tsp. as I didn't want the garlic to overpower the other flavours. Very nice tasting sauce. The roast was turned out very tender and I will be making it again.

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