47 Reviews

Wow!!! this is one of those dishes you just have to make again. I could taste every ingredient in the marinade for this roast. We just loved the mild fire, and the sweet, and the garlic mix. It let the pork come through, but with a wonderful, mild heat, taste. One of the best things I have ever put in my mouth. I had a 1-1/2 lb. roast, so I pulled the roast out of the oven at 160ºF and let it rest. It did reach a temperature of 170º and was perrrrrrrfect!!!

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Miss Annie April 08, 2002

I tried this using pork tenderloin on my bar-b-que. I used the marinade (except for the brown sugar) then wrapped the tenderloins - I used two - in tin foil and placed them on the top rack of the bar-b-que at about 400 deg.F. After 20 minutes, I took the tenderloins out of the foil and grilled them, about 5 min a side, on a medium flame. Marvellous, still moist with a nice crispy outside. The spices and pork taste came through well. Can't wait to try this again. I served it with asparagus and broasted potatoes, great combination.

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Mike Dudley April 27, 2002

Absolutely delightful! Sweet yet a little spicey, moist, tender and very flavorful! This pork roast is without a doubt a Company Worthy recipe. I made it exactly as the recipe called for and served it with Lemon Roast Potatoes and fresh green beans. What a great combination! This recipe is going into my permanent cookbook to be made again and again! Thanks for sharing, E!

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Bev April 14, 2002

This was great. I used 1/4 C minced onion and1 garlic clove minced. Really nice flavor combination.

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Kate in Ontario April 23, 2002

This is a fail safe and good roast. I have a Maytag Gemini oven. I preheated the bottom oven and placed the roast and the potaotes in there at 500 degrees. Well, I set the timer, the timer went off and silly me, I set the top oven to 300 degrees, not the bottom. But, even though I messed up, the roast came out wonderful. As a PS., I didn't know what brown sugar substitute was so I used brown sugar. Still good.

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BarbaraK April 22, 2002

We really LOVED this roast!! I will keep the recipe for this one handy!

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JerriLea April 16, 2002

This was extraordinary!!! I can't believe I have managed all these years without chipotle peppers!! The aroma was wonderful and the pork turned out just delicious!

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kitina November 25, 2002

Very nice. I used a small pork tenderloin instead and sliced into sandwiches.

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chef blade August 23, 2002

I made this for my family and they all said it was moist and very flavorful. I didn't change a thing.

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Junebug May 20, 2002

I made this on Sunday and it was really a great tasting and very tender roast. Checked all the stores in the area and could not find any chipotle chilis (fresh or canned) so I substituted another variety of chile pepper. Will definately make again.

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Denise in NH April 24, 2002
Chipotle Pork Roast