I used balsalmic vinegar, and only basted the glaze. I did not pour the remainder over at the end.
I also inserted garlic slivers into the meat and used garlic powder in the rub.
During cooking, I drizzled olive oil over the roast, as I used a Corningware dish rather than a roasting pan with a rack.
Date Posted: Nov. 17, 2008
Cooking Level: Expert
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