120 Reviews of Honey Roasted Pork Loin

From: Barb Gertz

On Nov 22, 2002

Yummy,Yummy, this is the best Roasted Pork recipe. We really enjoyed this. I served it with baked sweet potatoes and a green salad. But, next time I am going to double the sauce, My husband really likes more sauce.

From: Colleen Gonnerman

On Oct 18, 2002

This recipe made me look like a pro, being a novice cook. Easy to prepare, results were moist and delicious. My children were amazed and argued concerning leftovers for school lunches.

From: shimmerchk

On Feb 16, 2004

While I will agree that this pork tenderloin is very moist, I must admit this was not a winner amongst my family. The flavor from the basting and the reduced sauce is much too sweet for our tastes. Also, this comes out looking grey and unattractive when ready to serve. We cook pork tenderloin often and just prefer a more golden brown crust from a spice rub or a marinade (non-basting method)that is seared before cooking. I followed the recipe exactly but added some crushed garlic. I also had to really doctor the pan gravy with some roasted garlic and brown gravy mix to make it less sweet and more savory. The basic ingredients are good, however I would reduce the amount of honey and add some creole or dijon mustard, balsamic vinegar and perhaps some worcestshire if I make this again.

From: PanNan

On Jan 31, 2003

Soooo good! I made it just as the recipe called for. My pork loin just happened to be about 2 lbs. I didn't catch it in time, and the temperature went a little higher, but the pork was succulent and the sauce was outstanding. A very simple dish with common ingredients. I served the pork with rice - great with the sauce. Will make this again and again.

From: Lavern

On Jun 2, 2002

We really enjoyed this! I Added garlic and tarragon. This is something I would be be proud to serve to guests.

From: Hag chef

On Nov 14, 2003

We made this for a church supper, to serve about 70 people, using 6 roasts. We had rave reviews as well. It was moist and delicious! There was not even one little piece left over. We served it with mashed potatoes and cauliflower and brocolli with cheese sauce.

From: Jess96

On Jan 19, 2003

Wonderful recipe, I had a pork loin roast that I had bought on sale, I knew it was very dry,I had already cooked one (i had bought a couple).Iused this recipe this time, added the garlic and tarragon, rubbed the roast with the spices, poured on honey, orange mix and let sit in fridge overnight. popped it in the oven in the morning in a look cooking bag, then sliced and let it sit in the gravy for a few hours. it was terffic. Thanks Lisa

From: Joanne B.

On Oct 14, 2003

I used a small 1.4 lb. pork loin and cut the sauce ingredients in half for just hubby and I. Flavor of the sauce was wonderful, a nice compliment for the moist pork. I served it with mashed potatoes and asparagus spears.A big hit with my daughter who stopped by to visit. She saved us from arguing over who got the leftovers.(There weren't any!) Thanks for this recipe. It's a keeper!

From: leisajay

On Feb 6, 2004

We loved this but I did change the honey to balsamic vinegar and brown sugar because I had run out of honey. My husband said it was the best roast he'd ever had.

From: Ruth King

On Feb 10, 2008

This was really simple to make. I contemplated using lemon juice in place of the orange juice to cut down on the sweetness of the honey. I will try lemon juice next time, my kids loved it but I found it much too sweet for my taste. The tenderloin was wonderfully tender, I shredded it with forks then put the meat back into the reduced sauce and served it over brown rice. I added garlic to the sauce when it was reducing and will maybe try worchestershire the next time to cut down the sweetness. But overall it is a good recipe, thank you!