Reviewed: Jan. 22, 2013

Very very good. Takes longer to cook then on the original recipe. Use cranraisons because I had no raisins. Yummmy

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Reviewed: Jan. 13, 2013

This was absolutely amazing!! I did tweek it a little and used maple syrup and no balsamic (I hate vinegar). I cut my 4lb pork loin into 4 sections before wrapping it with bacon. Before I put the meat in the oven I drizzled a little honey on top of the meat and then poured the sauce mix on top. I basted it a few times while it cooked. Definately use a meat thermometer though to determine whether it is done or not. This was so good. It's definately a keeper of a recipe and I cannot wait to make it again

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MaddisMommy

Reviewed: Dec. 17, 2012

Awesome! easy to make too!!

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Lorraine

Reviewed: Dec. 9, 2012

This was delicious! Only changes I made...I doubled the sauce and added a splash of red wine. I marinated for about 4 hours. I seared in my dutch oven,removed the pork, deglazed with the marinade, put the pork back in and scooped sauce over top of it. I cooked with the lid on the dutch oven for 1 hour. That's how long it took for mine to be done. Was very good! Thanks for a great recipe! SAFETY TIP: Count the toothpicks you put in because when it's done they are kind of hidden!

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TARAB1

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

Reviewed: Dec. 4, 2012

My family loved it. The only change I made is that I omitted the raisins.

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RATTGIRL1

Home Town: Poughkeepsie, New York, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: Dec. 4, 2012

This is a keeper for sure. Took some hints from the comments but followed the recipe for the most part. I went straight into the roaster with the roast S&P and bacon..........started it out at 375 while I made the sauce. Used Maple Syrup instead of honey but other than that stuck to the recipe. Poured that over the roast and turned the heat down to 325 and cooked till the thermometer reached 145 basting a few times. Took it out and tented it till the rest of the meal was done. It was very tasty and juicy, the sauce did not dry out on the pan for me........I might try starting it at 400 next time just to crisp up the bacon a little more, but other than that this one is worthy of trying out on my biggest critic.......my Mom ;)

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nikski

Cooking Level: Expert

Reviewed: Dec. 2, 2012

This was really good! I doubled the glaze (except for the onion) and left out the rosemary just cause I didn't have any. I did NOT pre-brown because I couldn't find my toothpicks so had to use metal meat nails. I did use the broiler on low for the last few minutes, but next time I would put under the broiler first, without adding the glaze, to brown the bacon, and then add the glaze. My 1.5 lb. loin took about 50 minutes to cook thoroughly. I could see doing this without the bacon (because the glaze was delish!).

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Sep. 9, 2012

so very yummy

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BULL

Cooking Level: Professional

Living In: Okmulgee, Oklahoma, USA

Reviewed: Sep. 4, 2012

Made this yesterday for dinner, but cooked on the grill over indirect heat. AWESOME is the only word I can think of to describe it. My husband doesn't usually care for pork, and he had 3 big helpings. The only thing I'll change is to add the raisins later in the cooking, they got pretty hard by the time the roast was done.

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