11 Reviews

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!

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CraftScout October 25, 2007

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!

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elgoose November 18, 2003

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.

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jwaters June 08, 2003

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

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MissPenny October 05, 2009

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.

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Andrew Mollmann July 01, 2009

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.

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nickfuegi February 20, 2009

This was great. The entire family loved it.

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Robb McMullen November 15, 2005

Wow! This was really excellent. Tender, succulent, plus the cooked apples and onions/apple butter are a very nice blend of sweet/savory. Wonderful!

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Lparmoc January 29, 2005

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.

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tara portee January 10, 2005

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.

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Sally Sebring September 30, 2004
Bavarian Pork Loin