5 Reviews

All I can say is you can bet this will be made again this summer! Delicious flavors that have you hooked in no time!

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Debbera June 12, 2010

This recipe is awesome!!!! I loved the taste of the glaze before I added the juice of the 2 lemons. Almost didn't add them but glad I did. At one hour the pork read at about 142 degrees. I don't think you would want to cook them much longer than that or they would dry out. Sooo gooood!! Thanks for sharing a great recipe..it's a keeper!

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mammafishy August 22, 2009

This was without a doubt THE most delicious, moist, tender pork loin I have ever eaten. I didn't know what to expect but I picked about 6 valencia oranges & 2 meyer lemons from my garden & went to town. I didn't have the peppers on hand so I used 1 teaspoon each of ground chile arbol & ground new mexico medium heat chili. It was still missing a little something so I tossed in about 3 tablespoons of chicken base as the sauce reduced. Cooked for about an hour at 350, spooning a little of the sauce over the roast every 15 minutes & was very pleasantly surprised! This was even better than Claim Jumper folks. What little was left was saved for later, I was going to give the doggies a little treat as there wasn't much but my honeybunny barred the door and said he wanted to take it to work tomorrow. It was that good. Do try it, you'll like it!

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Babychops April 05, 2009
Citrus Glazed Barbecued Pork Loin