Reviewed: Apr. 8, 2013

great recipe. i always use this one when doing slow cooker pork loin. i thicken the sauce near the end with cornstarch or flour

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blueberry16

Cooking Level: Intermediate

Reviewed: Mar. 14, 2013

I made this tonight. It was so full of flavor and very tender. Made two by cutting pork loin in half. Best to make on weekend when you have more time for prep work anf four hours to cook.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

asbrooks01

Reviewed: Feb. 19, 2013

I was about to come on earlier while this was still cooking and review it (with a not so good review) I'm glad I waited. I ended up letting the tenderloin cook until I could make pulled pork out of it.I took the pork out and poured the contents of crock pot into a pan, made a slurry and made it into a gravy. I served this with broccoli on rice and then put the gravy over the top. It actually has quite a nice taste. The only thing I did different was used a little more broth and added about a cup of water later on. Also, didn't use the chilies, just some red pepper flakes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Scarlettsmomma

Cooking Level: Intermediate

Reviewed: Feb. 19, 2013

Oh this was so yummy! I used a pork roast instead of tenderloin and cooked it for about 5 1/2 hours on low. I had to use green chilis instead of red and it turned out fine. Will definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JennMR72

Reviewed: Feb. 4, 2013

Sauce was good but too thin. Served over rice and it was like a soup. Did cook on low rather then high and the meat was cooked fine. Probably will not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AZgin

Reviewed: Jan. 28, 2013

Easy to make and got a few " this is good" throughout the meal! Comment also made that the sauce wasn't over powering, but tasty! Only variation--used dried Serrano peppers from our garden since no fresh peppers on hand and a little less brown sugar than suggested. Also only cooked 4.5 hours on low in slow cooker, very tender and juicy. Thickened sauce from slow cooker to serve on top of sliced/shredded pork also added sliced green onion. Served with a mixture of two fried rice recipes from this site and Hot Sake :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Crownpitt

Reviewed: Jan. 18, 2013

Doubled the sauce like some people said cause I love sauce. You really don't need to. Also cooked on low for 2 hours then bumped up to high for 2 more hours and was glad I did. Turned out awesome!! Will make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cupatea4thee

Cooking Level: Intermediate

Reviewed: Jan. 17, 2013

Excellent, just the right amount of punch; I used 1 tsp of crushed chilies instead of the fresh ones!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Skye of Blue

Cooking Level: Expert

Home Town: Gatineau, Quebec, Canada

Reviewed: Jan. 14, 2013

It was easy and good but nothing special.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

Reviewed: Jan. 6, 2013

MY ENTIRE FAMILY LOVES THIS! Here are some changes I made for the second time: more garlic, more pepper, cut the brown sugar in half, and added 1/2 tsp of salt. This will give it a more tangy flavor. If you prefer super sweet, stick with the original recipe. SOOOO good!

Was this review helpful? [ YES ]
3 users found this review helpful