Followed the recipe except left out the sage and added garlic stuffed into slits in the pork. Also, cooked to 135 degrees to create a more moist roast instead of 160 as recommended (this would cause the roast to be much too dry for my tastes). The reduction was lovely with the pork, I admit to being a little skeptical of how the reduction would turn out. Served with the greens (I made this a week after Thanksgiving so I added all my leftover celery and green onion as well) and a hot buttered roll. Simple and DELICIOUS! My husband enjoyed this mean very much. Thank you for the recipe.

Reviewed On: Dec. 6, 2009

Delightful and different. Added mayo and dill to taste. Served in warm pita bread pocket with provolone and garlic pesto. Delicious!

Reviewed On: Jun. 12, 2009

As a novice cook this recipes simplicity called out to me. Very simple preparation, the only thing I tried differently was adding 2 tsp of basalmic vinagar. It really helped kick things up. Delicious! I look forward to preparing this recipe again.

Reviewed On: Jun. 26, 2005