I had to feed about 16 adults so I roasted almost a 6lbs of center cut boneless pork roast. I cooked it about 25 minutes per pound and it was 170 degrees at the thickest point when finished, the roast could be cut with a butter knife. I thought by doubling the roast size, I would also need to double the glaze amount, mistake......the original glaze amount will be enough for even a 6lb roast. I wasted half of the glaze.

Reviewed On: Dec. 22, 2003

This was a very yummy, but very rich recipe. I used it as an alternative to my other main course. I thought the dish was a bit soupy. Next time I make it, I will saute the vegatables in butter or oil then add the seafood coat with the butter in the pan and then add the flour to coat the vegatables and meat than add the milk and cheese. Perhaps it will be thicker and the flavor will blend better. This recipe also served more than 4. I would say, it served about 6-8.

Reviewed On: Dec. 22, 2003

This was a very easy recipe and it was very moist. I sliced it like a cake and made about 21 nice size pieces with this recipe. I also only used 1/2 cup of butter and low fat sour cream.

Reviewed On: Dec. 22, 2003