This recipe is easy to make and creates a wonderfully tender pork roast. I used unrolled meat, i.e., pork loin tenderloin, so the meat was done after 1 1/2 hours (maybe even sooner, but that's when I checked). A couple of tips: (1) Our sauce should have simmered down some more in the oven, so when using pork loin tenderloin, you may want to reduce the sauce some more before putting it all in the oven. (2) The sauce is very spicy. We like it that way, but you may want to start with a bit less chili sauce and work your way up to your preference. This is now my favorite way of making pork roast!

I was having friends over for dinner and wasn't sure what to do with the pork roast. I knew I didn't want the standard pork roast and sauerkraut. This is the best pork roast I've ever had. I followed the instructions as written except I didn't put as much chili in it. The prep. was a bit more than I expected but it wasn't daunting. I had a 3-1/2 lbs. roast and it was tender and melt in your mouth. Well worth the effort. It was also the first time that I made this recipe and it was a hit with all the guests. I'll make it from now on.

Excellent recipe. I just made it tonight for the first time and just like the other 2 reviews which are the reason I made it, it was succulent. My husband said "I hope I don't overdose on this tonight". He LOVED IT and couldn't say enough great things about it. Merci!

I didn't have chicken broth, I added white wine, will see if it turns out. Has anyone used white wine when roasting? If so let me know if its OK or should I take it out, cooking now.