Reviewed: May 28, 2009

This is a very easy recipe and my family enjoyed it. We did add some sliced yellow onion, placed under the roast, and surrounded the roast with quartered carrots and potatoes. I also added about 1/2 tsp of dry mustard and used brown sugar instead of white. I also made a gravy from the sauce by adding some water and cornstarch. I would suggest bumping up the amount of spices to give it more zing.

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Rhea

Cooking Level: Intermediate

Home Town: Ashland, Pennsylvania, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: May 20, 2009

Absolutely wonderful. I made it as directed but increased the amount of the sauce by half, and poked holes in the roast before cooking. We loved it!

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annenorfolk

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Reviewed: May 20, 2009

I didn't get to have any but my family said it was pretty good. They did say that it was a little sweet. Maybe next time I'll put less of the sweet stuff in and hope I'll get to try it! Thanks!

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Allison S.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: May 19, 2009

After reading the reviews, I too added extra spices. The whole family really enjoyed this meal

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AME555

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Reviewed: May 18, 2009

Yummy! This was great. I added a little extra on the garlic salt, salt and pepper and then I threw in a about 1 Tbs of worchestershire sauce for a little extra kick.

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Valerie

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 16, 2009

I've made this twice with the first time being far more tastier, tender, perfect tasting than the second.. What did I do different? It think it was the cut, the first time I used a rib roast with the bones in, and slow cooked it for 12 hours on low. I had used a finely cut apple too instead of the ketchup. THe second time was a cheaper cut of roast I can't recall what type.

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Diane, Manitoba

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Reviewed: May 15, 2009

Such a yummy thing to come home to after a long day at work.

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: May 14, 2009

This was very good for pork roast. My family does not like pork roast, but we were given one. I would not make this again.... unless I am given another pork roast. I did double the sauce and added 1" cubed potatoes to the pot for 30 min. The potatoes were GREAT. With double the amount of sauce, I thought that there was just enough. The meat was good...kids ate it :-)

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: May 13, 2009

WOW this recipe tops any pork loin recipe I've tried or had. I didn't change a thing and the meat was tender fall apart. This would be perfect as pulled pork barbecue but still shines all by its self. I only used a mid sized sweet onion, next time I'll use an extra large or 2 mediums. My kids couldn't get enough. I served with my homemade mac and cheese and peas.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 28, 2009

This was good. In the interest of time, I only cooked for 2 1/2 hrs on high. It was alittle dry but I made gravy out of the liquid and served with mashed potatoes. It was sweet and tangy. I used slightly less sugar and salt because my soy sauce was not low in sodium. Next time I will put potatoes and carrrots in. The onions were delicious.

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Kim

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Reviewed: Apr. 27, 2009

This was very easy to make, I was in a rush this morning and was happy to see I had all the ingredients for the marinade and that it'd be all done in 8hr by 6pm! Kids thought it was a bit bland but still good, but a little bit more salt afterwards worked for them.

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BlogAlotAliCat

Cooking Level: Intermediate

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Apr. 17, 2009

My family loved this recipe, I thought it was a bit too sweet tasting. I would cut down the sugar used...or maybe leave it out all together. But it was good, I will make this again...easy...easy...easy.

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TEXASFRECKLES

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Reviewed: Apr. 13, 2009

Flavor was good. I added some vegetables so I increased some of the spices to compensate and it turned out well. The pork was tender and it was a hit with the family. The leftovers are being used for sandwiches which are handy. This recipe is definitely a keeper.

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Jesse

Cooking Level: Intermediate

Home Town: Hixton, Wisconsin, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Apr. 8, 2009

Add 2 bay leaves, One tablespoon worcestershire sauce,and a teaspoon of lawry's/or Old Bay seasoned salt and I think you will find that the flavor will be there at the end. Did I mention two or three cloves of garlic?

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PBFITZ

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

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Reviewed: Apr. 2, 2009

This made a pretty okay pork loin. It was definitely tender but a little dry. I poked holes in the meat with a fork, but that still didn't help the sauce penetrate. The outer edges that cooked in the sauce were tasty, but the interior was bland. I ended up pouring some of the sauce in ramekins and dipping each bite, which helped with the dryness and added some flavor to the inside of the pork loin.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Apr. 1, 2009

The only good thing I can say is that the pork was very tender. Otherwise, there was not a lot of flavor to the dish. I even added extra seasoning per other people's suggestions. It also took closer to 5 hours on high setting, and I only had a 2lb roast. I won't be making this one again. Sorry! =(

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Apr. 1, 2009

My husband and I loved this. We omitted the ketsup and used Splenda instead of sugar. It absolutely feel apart. We WILL make this again.

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Linda Morrow

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Reviewed: Mar. 29, 2009

Quite tasty. I had a 4 lb roast, so I doubled the other ingredients, and the flavor was decent. I probably could have tripled the sauce and it would have tasted better.

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MarkS

Cooking Level: Intermediate

Home Town: Highland, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Mar. 28, 2009

Absolutely wonderful! I didn't change a thing...although I did use a pork butt instead of a loin. I put it over egg noodles the first night and then put it on hoagie rolls the next.

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