Peppery Pork Roast

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I dont cook as much now as my children are all grown but I was there when slow cookers came out Dr. pepper,coke,pepsi---all great when cooking cheaper cuts of meat always tender----Red wine works well too

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Saw this on the show my autistic 7 year old daughter loves the show we watched together and thought how yummy it looked, I didn't at this point know what I was cooking for easter just knew I wanted something different. It was actually really tasty and it made my house smell AWESOME! My mother inlaw called me later on that night to tell me how good it was and she wants the recipe. Thanks Sandra everyone enjoyed it very much. The pork was very tender and not dry at all, full of flavor too.

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I've not cooked any of these recipies but wanted something "extra special " for Good Friday dinner. I don't cook much pork at all but this was intriguing so I thought I'd give it a try. It was awsome.

We're basic dish people and don't go in for the fancy stuff. Everyone loved it and it was tender and good. No crumbs left.

Although from Tennessee and basic down home eaters, we DO know the difference between pork loin and pork tenderloin. I don't know why anyone would even THINK about using a tenderloin to cook it this way - WHAT A WASTE!!! This is a great way to have a fancy dinner with a lesser cut of meat. LEARN YOUR ANATOMY before saying something is awful - maybe it's your ignorance not their recipe.

We loved it :

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I used pork loin- not tenderloin. Although it was very tender, the taste was awful.
I knew as soon as I walked in the house from work- I expected a pleasant cooking smell- and it almost smelled (and tasted liked burned cinnamon.
I know some liked- but I ordered pizza!

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Thank you to the reviewer who mentioned the difference between a pork loin roast and a pork tenderloin. Neither is a cut I cook often, and I could easily have made a mistake. I made this recipe for a three generational Sunday lunch, and EVERYONE loved it! The only modification I made is I used Diet Dr. Pepper instead of full sugar, and I used a little cornstarch to thicken the juices to make a thick, rich gravy. None of us found the recipe too sweet, and the unusual flavor blend was pleasing to all. It was so moist that it barely held together for cutting. This recipe will definitely go into my "keeper" file.

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I found this recipe from one of her cook books that I checked out from the library. I haven't had much success finding recipes, that are full of flavor, for a slow cooker. I invited guest over for dinner, so I was nervous about how it would turn out. Even the kids loved the unique flavor. The next day I added barbaque sauce and made sandwiches.

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This is fun to cook and makes you look like the true chef you are. Everyone is pleasantly surprised at the flavor and you never have leftovers when serving a crowd.

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I love this recipe, of course, I actually read it and followed it.

I'm sorry but I can't help snickering at the people who didn't read it properly and bought the wrong cut of meat and then couldn't figure out why it didn't cook properly. PAT ATTENTION PEOPLE!

Pork Tenderloin is NOT the same as a Pork Loin Roast. Ask the butcher or a meat service person to assist you.

For the person who wanted just healthy meals, I don't believe Semi Homemade has ever promised to be a health food show. Wrong channel, go find your remote.
This one is for busy people who still want to add touches of homemade goodness to their food or take a short cut now and then when in a time bind.

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I must say that I do not and repeat DO NOT make anything that Sandra makes, except her cocktails (which are generally wonderful and the highlight of the afternoon, at least in my kitchen however this time there was no cutting corners and using boxed ingredients. I was taught to cook by my Italian grandmother and have no need to cut corners with quick-fixes. While I really respect her and her show as it allows working people to make a great meal in less time and not eat junk food!

Well as for this recipe it's wonderful and full of great flavor. I let it cook all night in my crock pot and it has NEVER been dry! The one thing I did was reduce the remaining sauce by half and used half of the apricot, onion mixture and put it in my food processor, then added it to the reduced sauce!

Give it a try and by all means leave it in your crock pot all night and reduce the sauce and you will have a wonderful meal! I serve polenta with it! YUMMY.

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I never comment on recipes but felt I needed to add my 2 cents after ignoring others' reviews...this recipe is definitely one to skip. We are usually very easy to please, but this dish was such a disappointment. I did cut down the cooking time because other people said it was dry - and it was still dry as a bone. I have no idea how cooking something in a pot full of liquid can dry it out so much! It had a funny flavor, too. Will definitely not make it again!