Steve

This recipe is so easy. It tastes so good. I don't remember ever having pork loin so tender and so moist. The marinade really helped with the flavor and juiciness. I will definitely make this recipe again.

I don't usually care much for soups. However, I gave it a try since I had grown poblanos in my garden. It was delicious. Now, I am going to make a lot more and can as much as possible. I want to enjoy it all year. So good!!

This was great! I did slightly deviate from the recipe. I already had stuffed porkchops in freezer. I had stuffed them with cornbread stuffing when I had cut up a large pork loin. I didn't have horseradish sauce. However, I had horseradish mustard. It turned out really good. I cooked them for 45 minutes at 400. The internal temp was 160. I should had checked earlier because I was shooting for low 150's. It was still perfectly cooked. The stuffing kept it really moist. I loved it! The Cajun spices were a nice touch.

I mostly followed the recipe and loved it. I did not have liquid smoke. So, I put in a couple of heaping tablespoons chipotle peppers. It added some amazing smokey heat. As a result, hot pepper sauce was not needed either. Next time, I would probably double or triple the recipe.

The flavor was so good. The lime juice was a really interesting ingredient. I left out the hot sauce only because it was for the grandkids. I will certainly add some Texas Pete, Tabasco or some of my own canned hot sauces next time.