The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 5, 2003
Cooked it tonight--my family loved it!! I didn't have thyme, so I used ground parsley, and the we really enjoyed the sweetness of the honey. We're looking forward to the leftovers! This one is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 21, 2003
This was an unbelievably moist and tasty roast. The unique honey/mustard/pepper marinade made it very flavorful. I, like many others, cut back on the pepper. I used only 2t which was quite pungent enough for my family. I cooked mine covered for two hours, then uncovered for one more hour. Three hours at 300 degrees was perfect for a 3.25lb roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 22, 2003
This is a great recipe, especially if you love spicy food. If you don't cut the pepper to about 1/4 of what is stated in the recipe. The sauce is incredible! Works well with pork chops too.
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Cooking Level: Expert

Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 11, 2003
Easy to make and very tasty for an otherwise dull pork roast. I substitute jalapeno mustard for the dijon and this works quite well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 2, 2003
I only used 1 Tablespoon of pepper as suggested by others and found it was still a little too hot. Next time, I will try 1 teaspoon of pepper. We like our meats well done, so our 2.5 lb took 2.5 hours ( longer than called for).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 21, 2003
We really enjoyed this recipe. The pepper was great to us, but then, we like it hot! However, it took 2.5 hours for it to cook for our 2.25 lb roast so be advised it takes longer than it says.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 19, 2003
This is a keeper! Very tasty, but did cut back on the pepper considerably. Glad to have enough left for sandwiches tomorrow. Accompanied the roast with the herbed roasted vegetables on this site. Great combination. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 2, 2003
WOW!!! This is a definate five star recipe! My husband, myself and even my two year old daughter loved it. It was very tender and spicy, but not too spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 21, 2002
OMG!! This was sooo good. I didn't have any djion mustard, so I used honey mustard instead, used Italian seasoning and added garlic and turned out awesome. My hubby loved it. I loved the extra sauce on the mashed potatoes. I don't really measure everything exactly, so the extra sauce was handy for basting especially after I had taken it out of the oven. I basted it every 5 mins so it was nice and glazed looking.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 4, 2002
Pork loins were on sale this week, so I needed a recipe, I cooked two loins about .75kg each (l & 1/2lbs)in a roaster, no lid and a tad of water on the bottom. I included pepper, but not nearly the amount called for in the recipe. Could'nt find thyme in the house so I used an Italian Seasoning which had thyme in it. This roast was juicy and delicious. Don't forget to make a pork gravy to go with it. I will make it again, and would definetly make it for a dinner guests. All the best!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 18, 2002
My husband raved about this recipe, but it was *way* to spicy for the kids & me. I even decreased the pepper to 1 TBSP like other reviewers had suggested. It was really good, but next time I will add more honey & mustard and less pepper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 22, 2002
I only used a tablespoon of pepper, and didn't cook my roast as long as the recipe called for. I wasn't crazy about it, and neither was my husband. The pepper overwhelmed the honey-mustard flavor. I'm glad I tried it, but I wouldn't make it again.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 21, 2002
Fabulous recipe! I served this with sweet potatos and green beans. Excellent!
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Cooking Level: Professional

Home Town: Vallejo, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 29, 2002
We really liked this, but it wasn't as tender as I hoped-probably my fault.The sauce was to die for. I used more mustard, less honey, less pepper and thickened it up. Will make again and might try an oven bag when cooking next time.
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Cooking Level: Expert

Home Town: Maryville, Tennessee, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 22, 2002
Excellent dish!! Just careful with the pepper– I only used 2 tsp and it was still very peppery. No complaints though, we loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 25, 2002
All I can say is YUMMY, YUMMY, YUMMY! I couldn't get enough of this roast and my husband loved the leftovers for sandwiches the next day at work. I did cut the pepper to 1T so my toddlers would eat it...and they did. The sauce it made was out of this world. Will use this recipe over and over.
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Cooking Level: Expert

Home Town: Kankakee, Illinois, USA
Living In: Tomball, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 16, 2002
Excellent recipe. I used pork tenderloin and cut back on the pepper. It's a keeper/ Thanks.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: May 27, 2002
My husband told me he loved it but I think it is because we had an argument earlier in the day and he was trying to be nice. I didn't particularly love this recipe. I didn't use all the pepper the recipe called for because I didn't feel like melting away. I made it with creamy garlic raffaelo pasta shells which was good. Easy to make though but wouldn't make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 25, 2002
I cooked a 3-1/4 pound pork siloin for this recipe. I upped the ovem temp to 350 and cooked about 2 1/2 hours. It tasted really good--reduced pepper lots.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 17, 2002
I used half of the called for pepper and it was still a bit too peppery, and I like spicy foods....next time I will use 1/4 of pepper that was called for. Otherwise it was delicious, and smelled so good cooking!
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