Reviewed: Nov. 13, 2009

This is awesome. I made it for my family and we loved it. I followed the directions on the cooking time and it was perfect!

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skipperboy

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Reviewed: Nov. 9, 2009

YUM YUM YUM!!!!! I followed other member's suggestion and kept the extra marinade to make a sauce. Just added 1 cup chicken stock and 1tsp brown sugar to the marinade, boiled it until it reduced by half and added 1tsp of corn starch right at the end. Fabulous!

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delphi

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Reviewed: Nov. 3, 2009

great flavor my husband and son loved it! I left out the ginger.

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tara

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Reviewed: Oct. 28, 2009

Simply the BEST!!! Don't need to change anything. Everyone loves this--I've even taken it sliced to parties and it's the first thing to go.

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Lynnie

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Reviewed: Oct. 17, 2009

This is great! I added a tsp of honey, as well and before I popped it in the over, I seared all sides of the meat to seal in flavors.

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Miski0914

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Reviewed: Oct. 14, 2009

Really nice flavor, and the pork was so tender... Very easy to prepare!

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Malyna

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Reviewed: Oct. 8, 2009

We make this all the time! My husbands favorite meal.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 4, 2009

Great flavor! Thank you.

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STORMYEYEZ74

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Reviewed: Sep. 13, 2009

This recipe turned out very good....I just couldn't give it a 5 b/c it didn't knock my socks off...altho it was SUPER EASY. My husband really thought it was good....I will make again and will probably make more marinade to bake it in and to dip it in while eating b/c we like sauce!

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Mom2Blake

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Reviewed: Sep. 13, 2009

Excellent. I recommend to use the low-sodium soy sauce as written in the recipe. I used regular soy sauce since that's all I had at home and although is was very good it was a bit salty.

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REBECCA50

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Reviewed: Sep. 13, 2009

My husband loved this.

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GENJIRO

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Reviewed: Sep. 10, 2009

I thought it was fantastic -my husband was bored. I didn't marinate it overnight - just for about 5-6 hours. I served it with basmati rice - and I should have made a sauce to go with it. But...I loved it. :)

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bpilko

Cooking Level: Beginning

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Reviewed: Aug. 31, 2009

This was amazing! I only marinated for 3 hours and it was so moist and flavorful...wouldn't change a thing otherwise! Served with steamed veggies and rice.

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Aug. 30, 2009

I admit I was a bit skeptical - how can something baked (uncovered) for 30 mintues be tender? Holy cow was I glad I tried it. It did take closer to 45 mintues to cook, but it was SO juicy and tender. Delicious!

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jmr8033

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Reviewed: Aug. 29, 2009

Followed directions with only a shorter marinade time. Good enough to serve guests.

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LaurelDog

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I was only able to marinate for about four hours but it turned out great. 160 is overdone in my opinion. I pulled it out at almost 140 and let it rest in foil for about 10 min. Very juicy, slightly pink and tender, almost like prime rib. We served it with some sticky rice.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 5, 2009

Great recipe!!! I used it on a 4lbs pork loin. I marinated overnight and baked it uncovered, instructed in the directions. Because it was getting too brown, I had to cover with foil towards the end. I believe that it took 2hrs to get to 160 degrees. Family loved it!!!

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3C's mom

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Roswell, Georgia, USA

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Reviewed: Aug. 4, 2009

this was awesome. I cooked it in a pampered chef deep dish baker with the lid on and lowered the temp to 400. Longer cook time, but it is worth it. I did about an hour.

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Teffer K

Home Town: Greenville, Ohio, USA

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Reviewed: Jul. 23, 2009

Good flavor, but felt like it should probably marinate overnight. We'll definately add this to our regular rotation of dinners.

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darwin67

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Reviewed: Jul. 13, 2009

Used recipe as is, marinated it for 7 hours...absolutely delicious! It took a little longer than the recipe states to get to 160 degrees-but it most like depends on the cut of meat. My husband (who doesn't like pork) and 2 teenagers ate it up and asked for seconds! Luckily I made both roasts. :)

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