Reviewer:

Reviewed: Apr. 4, 2013

Totally easy and yummy. I used red raspberry preserves and it worked out really well. Even my kids were super complementary about it. Definitely a great recipe

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Reviewer:

Norah

Reviewed: Jan. 20, 2013

This was fantastic. The only thing I added to the dry spice mix was onion powder.

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Reviewer:

KellTell

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Oct. 20, 2012

My hubby loves currant jelly and uses it like a 5 year old with catsup so, this was a pleaser. changed a couple of things. Marinated pork in dry white wine first with herbes de provance and garlic. used dried parsley and some Herbes'd P since didn't have any fresh. the rosemary and thyme came from the garden. also, left out the corn starch and used creme fraiche to thicken sauce. Use what ya got

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Reviewer:

sansan

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Jul. 28, 2012

This was good but not fabulous. I added a little water to the pan, to insure that the lean pork didn't end up dry - glad I did. Also, breadcrumb level too high ... use about half. It was fine, but there are better pork recipes on the site.

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Reviewer:

ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

Reviewed: Mar. 31, 2012

I made this pork loin recipe tonight for dinner and received RAVE reviews! This recipe is absolutely perfect the way it is - I made it exactly as I saw it listed except I didn't have any red currant jelly so I substituted seedless blackberry preserves, and I omitted the Panko bread crumbs, and made the rest as described. My husband and I both had seconds... this recipe is DEFINITELY a keeper!

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Reviewer:

MessyCook

Cooking Level: Expert

Home Town: Smithfield, North Carolina, USA

Living In: Grass Valley, California, USA

Reviewed: Mar. 30, 2012

Very good. I browned the pork prior to baking to seal in flavor. My kids and hubby really like and it made the house smell wonderful. Didn't have black current jelly so I sub'd wild berry. Frankly I think you could sub any type of jelly when talking pork.

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Reviewer:

Dawn9394

Reviewed: Feb. 26, 2012

Really enjoyed this twist on the old pork roast. Make you get the herbs really far in the slits. It imparts a wonderful flavor to the meat.

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Reviewer:

HawleyW

Reviewed: Aug. 27, 2011

Espectacular... I used Panko instead of regular bread crumbs, and potatoes grilled with alioli & parsley sauce as a side... really beautiful. Thx.

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Reviewer:

Aldo Bedriñana

Reviewed: Dec. 11, 2010

Good recipe but I modified it a little. Use half the amount of bread crumbs or else most get wasted on the bottom of the pan and then drizzle roast with real melted butter instead of spraying with cooking spray.

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9 users found this review helpful