Loved this so much! I am very glad that I found this recipe. I only had a 3.5 pound loin, so my time was about 2 hours (thank goodness for probe thermometers!), but I didn't cut back on anything else. I was rewarded with lots of yummy soft onion and apple just on the good side of mush, and a lot of the yummy sauce/paste. The flavors were perfectly balanced, and the aroma while it was baking was heavenly. I did use a metal 9"X13" pan and made a "cover" out of aluminum foil loosely tented in the middle and tightly crimped on the edges. Thank you so much for such a keeper of a recipe!
This was so good! I did it just as suggested by the recipe, except with the Dijon mustard, I used half smooth and half whole grain. I'll definitely make this again!
Turned out succulent and wonderfully flavorful, and the apple/onion mixture worked beautifully as either a topping for the meat or as a side dish. As a novice cook, I appreciated the time estimate, which was perfect in my oven, as well as the simplicity of preparation.
This was very good. I had a 3.5lb roast and it only took 2 hours but turned out great. I also like that you told us what you served it with. Thank you
This was good. We cooked it in the crock pot and then stuck it under the broiler until the topping was firmed up a bit. I turned the sauce into a gravy and served with mashed potatoes.
V good. I used a 1kg (2.2lb) chunk of pig and cooked at 350f for 1.5h covered. Then 500f uncovered 'til browned/caramelised - 10-15mins. Basically halved the rest. V tasty.
This was great. The entire family loved it.
Wow! This was really excellent. Tender, succulent, plus the cooked apples and onions/apple butter are a very nice blend of sweet/savory. Wonderful!
I used a smaller roast, so my cooking time was cut in half. The only other thing that I did differently was to cut back on the mustard a little. My husband and myself gave it two thumbs up.
Loved it!!! The recipe is simple and delicious. The onions and apples on the bottom made a great topping. I served this with cooked cabbage and rolls. YUM!!! This will stay in my recipe book.