Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try.
FIVE STARS FOR FLAVOR w a MINT TWIST. Thought the sauce would be too "gunky sweet" with all that sugar from jam & cranberry sauce it wasn't. All said it was yummy AND from my point of view the quickest roast I ever made (fully thawed) but it's not walk away time. I was busy making gravy & ladling every 10 min. Originally I only had 1/2C of apple jelly & used 1/2C of Mint Jelly w flecks of mint to make up for it. It was a DELIGHTFULLY HAPPY ACCIDENT & lent a subtle undertone of mint. Next time I will use solely mint to replace the apple jelly. I had at least 1 Cup of sauce not used for basting & put it in a saucepan added at least three cups of chicken broth (stirring some of it with 3T of Corn starch) & it was a wonderful lighter gravy & there was plenty of it. Entire dinner was served w steamed fresh carrots & fresh green beans & (canned)baby pototoes (my best quick assistant in the kitchen) IT WAS ALL PERFECT! We added an addtional splash of English mint sauce on our potatoes(not jam-I'll have to upload a recipe for it:
Wow was this delicious! We followed the recipe exactly and it was not only very easy (the only thing that could be considered possibly "difficult" is reglazing every 10 minutes - I did it every 12-15 minutes) but absolutely scrumptious. The whole house smelled great too!
This sauce is a perfect complement to the savory pork roast. The blend of cranberry sweetness of the apple jelly play off the salty boullion and spirited horseradish. The thyme cannot be left out. It makes this a super special sauce. My family begs for extra sauce.
This was an great recipe. My room mate is in culinary school so we are always trying new things. I found this online and had to try it. The only thing I changed was Cranberry Jelly instead of canned cranberries in hopes that it would be more jelly like and it was delicious. We will for sure be making this again. Served it with mashed potatoes and a gravy made from a little of the sauce and chicken stock. VERY GOOD! I'd recommend this too anyone who is looking for a good homemade dinner.
Savory is an accurate descriptor for this recipe. Loved by all. Will make again. Followed the directions with the exception of the oven temperature which was lowered to 350 degrees. Used a thermometer as always to make sure the roast was done. Will maybe raise the horseradish amount a tad just because.
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.
Really great recipe. I did cut the cut the garlic powder back to 1 tsp. as I didn't want the garlic to overpower the other flavours. Very nice tasting sauce. The roast was turned out very tender and I will be making it again.
A four pound center cut pork roast will not be ready in 50 minutes. Internal temp was 70 degrees. The 425 setting is too hot. Reduced temp to 350 and cooked for another hour to reach 160 internal temp. Glaze was burnt and unpleasant. Had to scrape it off what little was left in the pan. There's got to be a typo in this method!
