Reviewed: Oct. 11, 2010

EXCELLENT!! We made this using a pork tenderloin and we grilled it instead of roasting it in the oven. I made the sauce in the afternoon and just let it sit at room temperature until it was time to grill. I divided the sauce and gave half to Hubs to use as a basting sauce after searing the tenderloin on the grill. I heated the other half and used it to drizzle on when plating. My horseradish didn’t have much oooomph, so I couldn’t even taste it, which I would have liked, but really didn’t miss. We grilled the tenderloin to an internal temperature of 145 and let it rest for 10 minutes before slicing, which produced a nice tender, pink center. A word of caution, if you cook this to 160 degrees, it will dry it out and may become tough, especially if you’re using a pork loin roast. These days pork doesn’t have to be cooked to death.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jul. 9, 2010

Editor's Note: The thyme has been changed from dried to fresh at the submitter's request.

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8 users found this review helpful

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Jul. 8, 2010

Fresh thyme from your garden is what is best for this recipe. You can harvest the thyme twigs and add them whole to the sauce or you can strip the leaves and throw away the stems. There are numerous different flavors of thyme: lemon thyme, lime thyme, orange thyme, as well as common thyme. Thyme is a perrenial that comes back every year and can be propogated through seeds or through layering (covering a branch with dirt and a rock until it roots).

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Reviewer:

goodfood4ursoul

Cooking Level: Expert

Reviewed: Feb. 10, 2010

This was just okay for me...nothing to write home about.

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3 users found this review helpful

Reviewer:

B&Bgirl

Reviewed: Feb. 6, 2010

DELICIOUS! What an unusual combination of ingredients. I must admit I was a little leery of this recipe, but I love cranberry sauce and it was worth a try. First, I pan seared the roast. I then prepared the sauce with all the ingredients listed and brought to a boil. Finally, placed roast and sauce in my slow cooker and let it cook for 5 hours. WOW, the sauce was the perfect consistency and so tangy. A must try recipe.

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Reviewer:

Annie

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 4, 2010

Itwas okay. The combination of ingredients makes the sauce taste like barbeque sauce, nothing special or unique.

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1 user found this review helpful

Reviewer:

adoptabeach

Reviewed: Jan. 28, 2010

This was really moist and tender. I followed the recipe except for adding the horseradish, which I was out of :( Also, I used pork tenderloin. This is a real keeper !!! Thanks for sharing !!!

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Reviewer:

SHARYL4

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Living In: Mohave Valley, Arizona, USA

Reviewed: Jan. 14, 2010

To be fair, I always do the recipe exactly as shown for the first time. This was awesome, and I would not change a thing. A definite "do again" Used a piece of pork tenderloin. Yummmmm. Glaze is an excellant combination of flavors.

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4 users found this review helpful