Reviewer:

Angie

Reviewed: Dec. 9, 2012

This was a hit with my family and it smelled so good while it was roasting. Easy and delicious!

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Reviewer:

fshorter

Reviewed: Nov. 11, 2012

I thought the sauce was very tasty! The zip of the mustard and horseradish balanced the sweetness of the other ingredients nicely. I was happy that I put foil in the pan - it would have been a nightmare to clean up, otherwise.

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Reviewer:

GIBSOJO

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Nov. 6, 2012

made this last night and it was, and I quote, "Amazing!" I cooked it at 350 for about an hour until the thermometer read 145 and I let it rest for a good fifteen minutes. I did not baste the roast every 10 minutes, though, as it would mess with the oven temp. I didn't really need to baste it, though, as the sauce stayed on the meat the whole time. I put celery, potatoes, and carrots in the roasting pan along w/ the pork roast. The sauce is amazing! I will definitely make just the sauce again to serve with other meals. Yum!

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Reviewer:

HOPECHARLOTTE

Reviewed: Oct. 23, 2012

The sauce in this recipe is very good! My pork roast was only 1 1/2 pounds and even took 90 minutes to bake to 145 degrees, not 45 minutes. I did come out nice and juicy and tangy sweet. I baked halved potatoes around it though there was enough room in the pan, they were not even touching the meat and the sauce was very tasty served on the potatoes and slices of meat.

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Reviewer:

Nancy

Reviewed: Oct. 8, 2012

OMG This was super easy! Had to cut the giant pork loin in half since I doubled the recipe for a luncheon at church. But it tastes heavenly! Something I would def think about doing for a holiday dinner. Will try to take pictures tomorrow when it is plated for reference! Highly Recommended!!!

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Reviewer:

jenir

Reviewed: Aug. 13, 2012

Next time I'll try whole berry cranberry sauce; it did come out a little too sweet. But it pairs excellently with salty mashed potatoes -- the gravy was great.

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Reviewer:

grapeslaface

Reviewed: Apr. 26, 2012

I wasn't wowed by it. But it was a nice change. I'm always looking for a different way to spice up pork. I think I still prefer Erindix's "Slow Cooker Porkchops II" or Chowsito "Amazing Pork Tenderloin in the Slow Cooker" recipes (with mushies and onions of course).

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Reviewer:

ewpower

Reviewed: Feb. 29, 2012

I don't cook with pork too often, so I was uneasy about trying this recipe, but I absolutely love it. I've made it several times now, and it's always amazing.

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Reviewer:

kellyannmciver

Reviewed: Feb. 6, 2012

Delicious and easy to prepare. I had a jar of Cherry Jalapeno jelly on hand so I used that in place of the apple jelly and horseradish and the flavors worked beautifully together. This is a keeper.

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