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Fruit Glazed Pork Roast
April 14, 2013

I would almost give this recipe a 5 star rating. The flavor is really good. The fruit comes through so well, and the roast comes out tender and moist. I stopped the cooking at 144 degrees internal. It coasted up to about 150 during the rest. That is plenty done for a pork roast these days. 160 internal will turn that beautiful loin into shoe leather, but I think AllRecipes has to cover themselves against legal attacks in the case someone does get sick from bacterial toxins or infections. I used a 3 pound pork loin and it took longer than the suggested time for a 5 pound roast cooked to a well done level. That is my one complaint. The time was way off. If the editor changes the internal temperature, they should correct for the time or reword to only use a thermometer, not a timer. This is a keeper recipe.

  1. 11 Ratings

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