Quick Savory Cranberry Glazed Pork Loin Roast

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 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.

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.

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.

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.

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!

I too would serve this to the president. Made as directed for the sauce. I did coat the meat with cornstarch, salt and pepper and brown before putting into the oven. This will help the glaze stick to the meat instead of falling off. Cook only to internal temp. of 140 and let it rest for 10 minutes before serving. Temp. will rise while resting. If you cook to 160 you will dry out the meat and it will be overcooked.

This was such a great recipe. Very easy to prepare. I didn't have any thyme, so I left it out and even my pickiest son went back for seconds. I also used jellied cranberry sauce as I didn't have any whole berry on hand. I can't wait to make it again. Next time, with thyme.

This is one of those recipes that looked like you spent hours preparing it, but, in reality it is SO E-Z and quite fast (mine was done in a bit less then 45min.). My gang loved it. Next time I may double the sauce since most of it evaporated during cooking time.

Very tasty - went by the recipe exactly!

First of all, I really loved the sauce. The combination of all the different ingredients seemed strange to me at first, but it really is delicious with the pork loin. However, like others, I think the temperature is just a bit over-done. We like to cook our pork to about 145, and let it rest for about 15 minutes. I meant to do that this time, but it had already reached 159 when I checked the first time. it was still very good, especially with the excellent sauce. But, I think it would have been a bit more tender if I had taken it out of the oven about 10 degrees sooner.

Great Recipe, tasty, so easy and quick! I did follow the recommendations by Paula - Reviewed on Oct. 20, 2009 - " 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. " - I made thises adjustments and it turned out to be moist and the hubby loved it!

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

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.

This recipe was amazing! The pork turns out so tender, especially following previous reviewers' suggestions of NOT cooking to internal temperatre of 160. The leftovers were just as tender when I reheated them in the microwave.

I received this recipe in email this morning and made it for dinner tonight. We loved it. I did not have apple jelly so, as others did, I used apple sauce. I cut the apple sauce down to 3/4 cup and added 1/4 cup hot peach and apple chutney. To accomodate the heat of the chutney I cut the horseradish down by 1/4 tsp. In retrospect, I don't think that was necessary. I also used fresh minced garlic rather than the powder and jellied cranberry. I was thinking that my sisters brandied holiday cranberries would probably be even more delicious. I heated my oven to the temp the author recommended and cooked the roast about 10 min then reduced the temp down to 350 for the remainder of the time. I too used an instant read thermometer to get to 145-150 before I removed it to rest. We found the roast perfectly juicy and delicious. My original intent was to do an au gratin potato but being rather lazy I chose Uncle Bens Wild Rice. It was a perfect counterpoint to the sweetness of the meat. We also had baked asparagus with balsamic butter (another All Recipes fav) and winter squash filled and baked with a dab of butter, a small bit of brown sugar and apple sauce. I had more than half the cranberry sauce left over so I just popped in the freezer for next time... or perhaps for ribs... or chicken....

very easy and delicious as it says. I took it out at 145F and let it sit as others suggested. I would recommend bringing the meat up to room temperature before cooking.

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!

fantastic! made a 6.5 lb roast for a family get together, doubled the glaze. Cut the loin in half & poured half of the glaze over it & marinaded overnight. poured half of leftover glaze (cold) on loin before roasting - saving last portion of glaze to be heated & used for sauce at the table. Took out of oven at 150 degrees & let rest for 20 minutes before carving. Everyone loved it! Thanks :)

I rarely review recipes, made this today exactly as ingredients were listed. I was very unsure about the combination of apple jelly and mustard. But I tried it anyway. The only change I made was to cook in a crock pot with the sauce dumped over the pork loin. I didn't want to have to baste it every 10 minutes. I cooked it for two hours and it came out moist and delicious. Will definitely make it again.

I prepared this for mother's day serving approximately 25 people. I used a 10 lb. roast. When I first mixed all ingredients, boiled and tasted the sauce, I was not impressed with the flavor. But when all was cooked and done it was simply AMAZING! EVERYONE raved it!!! A definite keeper for recipes!!!!

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!

Roasting time was perfect. (And it's a good thing too, because my power went out.) I'll be honest, the sauce sort of smelled nasty when I was putting it together. So much so, that I didn't bother tasting it. I just steeled myself and dumped it over the meat. I'm glad I did. Once cooked over the pork, it lost the smell and tasted fine. (It was about twice the sauce I needed for that size roast, however.) It kind of went an icky brown color around the bottom of the roast... and mine wasn't so much a glaze as a really thick layer of cran-apple-ish-ness that was hard to slice through without destroying. Which is fine, really. It just wasn't what I was expecting. There was something slightly off in the taste for me. I'm not sure if it was the thyme or the horseradish. I think if I have cranberry sauce to use up again, that I will try it with tweaks. I can't see it being requested again as is. Thanks anyway!

Wonderful! I'm not one for roasts but this is a slam dunk. The 1st time my mega grocery store was out of apple jelly, so I used cherry preserves. Absolutely fantastic with either flavor.

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.

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

Excellent and HUGE hit with my boyfriend. Followed recipe exactly, but used fresh thyme (so much more fragrant). As other reviewers have commented, it's best to use a meat thermometer since cooking times will definitely vary depending on density and thickness of various roast sizes. All-in-all, a real keeper, and can't imagine having to tweak this recipe in any manner whatsoever. Leftover pork sandwiches are calling my name..... *smile* UPDATE: Just used the last of the leftovers (it was a big roast for two people)for open faced sandwiches. Used a packet of pork gravy mix, but I stirred in about two tablespoons of the leftover sauce to amp up the gravy. OMG. Speechless.

Sauce is soooooo good. Would be good with any meat. I could see adding some poblano peppers to this for some spice and it being even more amazing.

Didnt have thyme, maybe that's why it didn't taste right to me, but the guys liked it. I won't make it again though,sorry.

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!

I used this glaze recipe with a stuffed pork loin recipe--it was really yummy!

I made this for Thanksgiving this year for my husband (he doesn't like turkey). I gave it three stars as a compromise because he liked it but I didn't like it at all. It was a pretty easy recipe to follow but it took quite abit longer to cook than the time stated in the recipe.

Very good! I didn't have time to cook as directed. I just threw it into the crock pot on low for about 6-7 hours, put a little cranberry sauce under the meat, sprinkled all the ingredients on top of the pork (just a sprinkle of powdered chicken bullion and no horseradish), along with the rest of the cranberry and maybe half a cup of grape jelly (I didn't have apple). The flavor was great. The sauce it made was extremely tasty. I am sure baking as directed is even better, but if your in a rush, this still works out great. My family loved it.

Very good, although I expected the flavor of the roast to pick up the flavors of the glaze more. Used a cooking bag and it turned out fine, although it wasn't convenient to glaze the roast every 10 minutes as directed. Will try glaze with a turkey breast at some point.

Reduce the thyme considerably.

This was very tasty and easy to make. A total success at a dinner party we hosted. My local Safeway did not have apple jelly, so I substituted low-sugar apricot preserves. I wonder about cooking the loin at such a high temperature, however. Next time, I may try 350 or 375.

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

I did have to modify the recipe but the outcome was dee-licious. No apple jelly, cannot eat anything apple so I used apricot jam also no horseradish so I used fresh grated ginger and fresh garlic instead of the powder. Worth repeat performance.

I would make this for the President also, but I sure hope he isn't in a big hurry because if I follow the recipe again, dinner will be late. Aside from that, it was great tasting. Now back to the late thing, I used a convection oven, which converted the 425 to 400. And it was not even a 2 lb roast. I thought there was no way it could be done, but I decided I should try this, thinking that maybe I always overcook my roast. Well I basted at 20 minutes and there was just no way it would be done in another 25. It took me about double time for a smaller roast for some reason, I just don't know what is up with that. But anyways, it was very flavorful and very juicy. It probably was the most juicy pork loin I have ever fixed so this has helped me to realize that I have been overcooking in the past. So anyways, I didnt have horseradish - never use it so never have it, and I halved the glaze but still had plenty left so I froze it and it will be ready to go in case the President comes for dinner. Thanks for sharing.

EXCELLENT! Made this for a dinner party last. My Godson had THREE helpings. As a side dish, I roasted sweet potato wedge basted with olive oil and sprinkled with sea salt. I also made a cranberry apple relish. All the flavors were perfect together. I added a bit more horseradish and Dijon than the recipe called for - that was a good add; would do it again for sure.

We LOVED this! It was delish! My Husband thought it sounded odd but he really enjoyed it! Next time I would just add a bit more horseradish because we didnt taste it much. But even still it was awesome, I wish we would have had leftovers!

This was the best recipe I've ever used for pork! I agree with some other reviews that the sauce smelled a little weird while it was boiling, but by the time I poured it onto the pork and they started cooking together, the smells blended nicely. I didn't have fresh thyme, so I used dried. I stabbed the pork with a knife a few times so the sauce would work its way in. I peeled and sliced a granny smith apple to arrange around the pork in the pan, and cooked it covered for 40 minutes and uncovered for 20 more at 350. I basted it a few times while it was uncovered, and prepared mashed potatoes and green beans as side dishes. DELICIOUS MEAL! I had some extra sauce when the pork was gone, and I used it on leftover turkey too. So good!

I made this for a New Year's Eve dinner. I made the sauce earlier in the day then took the roast and sauce to a friend's house to cook there. I followed the recipe pretty closely (used a little less garlic powder and boullion). I have to say it does have a strange smell and I was wondering whether to use it or not. I am so glad I did, it smelled wonderful while roasting and it was absolutely delicious. Roasting time as directed is way off, I did it at 350 then turned it up a bit toward the end to hurry it up. Even the brown stuff in the pan was delicious. So easy and friends loved it. A definite keeper.

This recipe was yummo!! I made it using a 4 pound pork roast. I cooked the roast in a bag at 250 degrees for one hour and then raised the temp to 350 for another hour. The meat was so tender and tasty! Even my picky 5 year old ate it up and wanted seconds! I doubled the sauce to make sure we had some leftover to pour over the meat while eating it. I used a can of whole cranberry sauce and a can of jellied cranberry sauce. I didn't double the amount of bullion though, i didn't think it would need that much and it sure didn't! It was perfect! I always used fresh garlic instead of garlic powder. I will definitely be making this again! I saved some of the sauce in the fridge (uncooked) to use on ribs and chicken I'll be making later this week. I imagine it will be just as yummy! I was instructed by my family to make this again on Thanksgiving for those that aren't turkey lovers. This time I'll try it with a pork loin. Can't wait to eat it again! So yummy and so easy to make!

This recipe only took me about 1 hour to prepare and cook and it tasted like I slaved over the oven for hours! It was soooo good and my kids loved it too! Very moist. Just enough sweet balanced with spicy. I served it with parsley red potatoes and steamed broccoli, perfect!

Most of the recipes were 2.5 to 3 hrs and I didn't have that kind of time so I tried this one. Turned out I didn't have a number of the ingredients: used a can of tangerines instead of the cranberries; what was left of a jar of pineapple marmalade instead of the apple jelly; and regular mustard instead of dijon. Tasted delicious and helped clean out the cupboards.

wonderful,.. used half the amount of thyme, because i used dried ground instead of fresh,. tasted great,. will make again

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 !!!

Awesome! I made this for CHRISTmas dinner! Everyone loved it. The sauce makes the recipes. I used a bone-in pork loin roast. Definitely a recipe to make again.

Very good! I used Britishblueeyes version since the ingredients are what i had. Very good

Very good!

This was yummy. Followed the recipe and it was a big hit at our Sunday night dinner. I am really happy to have found a pork loin recipe that everyone enjoyed. Good combination of savory and sweet. Will make it again.

This is very, very good. I actually just used 4olbs of tenderloins, which was actually 4 separate pieces and just poured this over them in the pan. There are not many meals that all the boys agree on, but they did this. And we have been eating the leftovers both cold and hot, such a good flavor. Be sure to serve with some of the sauce. Yum!

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).

Easy to make and result was delicious. I set aside about half the sauce (before basting) to serve in a gravy boat. The only complaint I have is that it was difficult to judge when the pork was done and ours ended up slightly overcooked, so it was a touch on the dry side.

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.

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.

Didnt have thyme, maybe that's why it didn't taste right to me, but the guys liked it. I won't make it again though,sorry.

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.

what a great recipe. So easy and tasty. I used pork loin roast and pork tenderloin. (store didn't have enough loin) both were great. definitely a keeper

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.

I thought the sauce was very tasty! The zip of the mustard and horseradish balanced the sweetness of the other ingredients nicely. I was happy that I put foil in the pan - it would have been a nightmare to clean up, otherwise.

It was delicious!! Followed the recipe exactly as far as ingredients but did cook in the crock pot and it was fall apart tender - served over mashed potatoes - company raved about it!! Will become a regular at our house.

Just ok. The pork loin was moist, but this just didn't do anything for me. I'll make a cranberry chutney recipe I like, and serve over sliced pork loin next time. Won't make this again.

Abolutely delicious!!! I used a center cut-not tenderloin-pork roast (about 2 1/4 pounds). I cooked it at 350 but otherwise followed the recipe to a T. The sauce was amazingly yummy. I must say that I was surprised at how good it turned out. Husband and picky 16 y.o. son loved it. We do have leftovers of both pork and the gravy for later in the week. I also have some of the unused glaze as the roast was small and I'm going to try it with pork chops or boneless chicken. I served it with homemade home fries, green beans and warm corn bread. Next time I'll try sweet potatoes or sweet potatoe home fries. Thanks for the great recipe, so easy and delicious-a definite keeper!!

I change some of the amounts in the recipe. I added apple sauce instead of apple jelly, used more garlic and horseradish by about 1 tspn and used honey mustard instead of regular. I also used jellied cranberries instead of whole berry and half the thyme. We also mixed it with pork gravy and it was delicious. The pork was very tender, however I used a bag and cooked it for 40 mins at 325 not 425 and it was still a soft pink in the middle which makes it more tender. A great recipe and one we will use again.

Very good! I cooked the pork loin roast to 160 degrees which took a little more than 45 minutes. I even cut the roast length wise so it won't take so long to cook. A 4lb roast is quite big! I think next time I won't cook it as long..maybe to 150 degrees. The pork was slightly tough. I liked the cranberry sauce but didn't love it. I think it had too much bouillon flavor. I will cut down on that next time. Otherwise the sauce was good. I will definitely make this again with a couple changes.

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

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.

This was good, but like another member, I had to cook it much longer than 45 minutes. My starting temp was 73 degrees. I would like clarification on what type and size of pan to use. Maybe that would help with the cooking time. That being said, the recipe is very good. It was more of a dessert for us since everything else was finished a half an hour earlier! I will make it again with extra sauce. Thanks!

I made this pork loin last night and it was fabulous to say the least!!! I did what others have written and doubled the sauce and used only 1 teaspoon of the tyme due to the fact that it is a strong seasoning. The tyme is a must though in this recipe. It was easy and delicious. A definite keeper in my opinion!

This is awesome. "Tweeked" the recipe a little by using chopped fresh applies and fresh cranberries & cooking until soft. Added some suger, then rest of ingrediants. My smaill family of 3 ate the whole roast within 24 hours.... thanks so much for this one.

We loved this! The pork turned out juicy and tender with a lovely glaze, even leaving out the jelly since I didn't have... Easy to make and easier to eat!

Everyone loved it. Made it with pork tenderloin. The meat was moist. I doubled the marinade & made it earlier in the morning. When it cooled off, I placed some of it on top of the meat in a baggie & refrigerated it until ready to bake, reserving the rest for mealtime. The meat was basted with the marinade from the baggie & I warmed up the reserved marinade in a small saucepan to serve over the meat. Even cold, he leftovers were delicious!

I used applesauce and real garlic, would definately do this one again!!

made this last night and it was, and I quote, "Amazing!" I cooked it at 350 for about an hour until the thermometer read 145 and I let it rest for a good fifteen minutes. I did not baste the roast every 10 minutes, though, as it would mess with the oven temp. I didn't really need to baste it, though, as the sauce stayed on the meat the whole time. I put celery, potatoes, and carrots in the roasting pan along w/ the pork roast. The sauce is amazing! I will definitely make just the sauce again to serve with other meals. Yum!

loved it but next time will use a little less horseradish & garlic but made a great tasting dinner served w/mashed potatoes & brocoli

better pork loin ever !!!!!!!!

This was a great recipe! Even my picky 14-year old thought that the pork roast tasted great! The only thing I didn't do was add the chicken cubes as I didn't have any, but otherwise, I followed the recipe to a T. Next time, I will add a little less thyme.

May try again.. horseradish was very strong.

I think this would have been much better for our tastes if I had used one teas. of thyme instead of two. I would recommend that unless you are positive about how much you like the herb, starting with less is better. Otherwise a very interesting blend of flavors & very easy to put together.

This was delicious. i forgot the chicken cubes, but it tasted like a sweet pork loin roast. It was the best!

Wow! This was fantastic! I followed the recipe as it is. I served it with mashed potatoes, green beans and curried butternut squash soup. My husband and his parents LOVED it. It reminded me of a Thanksgiving dinner without all the hassles of roasting a whole turkey.

Very tasty. However, it took longer that 45 minutes to cook a 3.5 pound roast to 160 degrees. Divided the sauce into two bowls: one to baste with and the other to add to the pork at the table. Yummm-e!

I don't cook with pork too often, so I was uneasy about trying this recipe, but I absolutely love it. I've made it several times now, and it's always amazing.

A huge hit with my little ones, one of whom is a maddeningly picky eater. Easy, delicious, a great blend of flavors. Cook time seemed right on as well.

cranberry sauce was off. Not very good. but the meat was great.

This is so easy and so good. I will be making this again, maybe even for an upcoming holiday dinner. It reminds me of something you would order when you go out. Everyone loved it even my 5 year old. The sauce is wonderful.

This was delicious! I am not big on pork tenderloin, but this was such an easy glaze to prepare, and the meat came out so juicy. I will definitely make this again.

Oh my gosh! I loved this recipe, and so did the rest of the family. Definitely a great dish for a company meal. This is a recipe I'll use again and again. Followed the recipe except using cranberry sauce I had on hand. The meat was juicy and the sauce was great.

Oh yes, we'll be making this one again! I didn't have apple jelly, so I used apricot preserves, and it was outstanding. I also substituted fresh minced garlic for the garlic powder, and made extra sauce from the beginning -- which I then divided: half for basting and half for the finished product. I had one of those pork roasts that comes with the little button that pops up when the meat is "cooked to perfection," and that coincided perfectly with the temp and cook time of this recipe. I served with roasted red and sweet potatoes and corn, zucchini, carrots, and green beans tossed with a light butter sauce.

Really Good recipe. I only had apple pumpkin butter so I used that instead of Apple Jelly and it turned out great. Cooked until 155 on my thermometer. It's a keeper!

I wasn't wowed by it. But it was a nice change. I'm always looking for a different way to spice up pork. I think I still prefer Erindix's "Slow Cooker Porkchops II" or Chowsito "Amazing Pork Tenderloin in the Slow Cooker" recipes (with mushies and onions of course).

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

I used in crock pot with an 8-lb whole turkey breast instead. I changed the apple jelly to apple butter (or applesauce would be good), skipped the Dijon, horseradish and bouillion and used more garlic plus added sage to the recipe and put some in bottom and the rest on top. Cooked it for 2 hours on high and 6 hours on low. It was FABULOUS! thanks so much!

Substituted apricot preserves for apple jelly. Didn't use any horseradish. Cooked it at 350 for 45 minutes. The roast was a little fatty so a tenderloin might be even better. Next time would like to try in slow cooker. We used the cranberry sauce mix over roasted potatoes.