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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Reviewer:

SPHOEBUS

Living In: Perry Hall, Maryland, USA

Reviewed: Dec. 21, 2011

Delicious! I made this for dinner and it was a big hit. I couldn't find apple jelly, so I substituted with peach jelly. I also am not a big fan of horseradish, so I left that out. This one is a keeper!

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Reviewer:

MrsL61210

Home Town: Smithfield, Virginia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 19, 2011

Very very tastey but the sauce has an odd smell. I still make it as we love the flavor but keep the lid on the saucepan while cooking the sauce.

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Reviewer:

LisaPizza

Cooking Level: Expert

Living In: Trabuco Canyon, California, USA

Reviewed: Aug. 3, 2011

This was the best glaze ever. I used sugar free Marmalade instead of apple jelly as I am diabetic and could not find apple jelly. I also used rosemary instead of thyme as I just don't like thyme. It was delicious. The dijon mustard and horseradish gave a nice little kick. This glaze was also great on pork chops and chicken.

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Reviewer:

TDABELLA

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Reviewed: Jul. 24, 2011

I made this with potato dumplings it was great!. For the sauce I did it exactly as it told me to except I used my homemade 1/2 of each: peach jelly & apple rhubarb chutney (it has whole cranberries in it). It turned out great. I also had sliced cooked carrots on the side and made a gravy from the sauce with some extra water & cornstarch for thickening. DELISH

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Brenda the Baker

Cooking Level: Intermediate

Living In: Wenatchee, Washington, USA

Reviewed: Feb. 22, 2011

This is my new favorite pork recipe. Easy, and so delicious. Served it with the sauce scooped up from the pan - yumm! Used apricot jam as couldn't find apple jelly. All the kids gobbled it up, too!

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Reviewer:

Laura

Reviewed: Feb. 12, 2011

This was sooo good. Thanks to CNBH for the cooking tip. Roasting at 350 for 15 minutes per pound worked perfectly. My roast was so juicy, and I have always had trouble with pork coming out dry and tough. Also substuted plum jelly for apple. I couldn't find apple jelly anywhere. I also browned the roast on the stove before coating with the glaze and roasting. This one gets filed in Family Favorites.

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Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 11, 2011

It just didn't have the flavor I was looking for. The husband and kids didn't like so I won't be making this again.

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Reviewer:

newlasu

Reviewed: Feb. 10, 2011

A winter meal - oven baked Fantastic flavor Great presentation and not difficult

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Reviewer:

Lorraine

Reviewed: Jan. 28, 2011

I made this w/ only 3 bouillon cubes, pear jelly, and one chopped Rome apple. All other ingredients were the same as specified. I cooked for 6 hours in a crock pot and it was delicious!! Best pork loin ever!

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