Made these tonight, as I was tired of making pork steaks the same way all the time. I was worried that not marinating them ahead of time would leave them without much flavor, but they were so good! Even my picky husband loved them. I did make the sauce ahead of time to meld the flavors, and I didn't have garlic salt, so I put garlic powder, and just added a little salt to the mix. I also used honey bbq sauce, so I used only half the amt of honey, and it had just the perfect amt of sweet. I will definitely make these again!

Reviewed On: Aug. 25, 2009

I made this a few nights ago, and my husband is still talking about it! My roast was still a little frozen when I started, so I was worried, but it turned out fantastic! I did everything as it said, but only filled my roasting pan about 1/4 to 1/3 full, as the juices from the meat filled it more. And I didn't use nearly as many veggies.. just what I thought we would need. Plus my roasting pan isn't big enough for that many. Oh, and instead of salt, I used Tony Cacheres seasoning, plus the pepper and garlic powder to rub on it before browning. I put some olive oil in the skillet before I browned, too. I'm sure it was supposed to be part of the recipe, but was forgotten. Anyway, this recipe is highly recommended!!! :-)

Reviewed On: May 10, 2007

I made this for supper tonight and it was a HUGE hit!! I only needed to cook it for about 13 minutes because I used a cast iron pan and it continued cooking to about 135 to 140 degrees. It was perfectly done! Only thing I would have done differently would be to halve the bread crumb mixture. I had enough for a secong rack, so I'm saving it to make another night. Also, I took advice from other reviews and omitted the salt from the crumb mixture since I was using italian bread crumbs that already have salt in them. But I liberally used the salt and pepper on the rack before searing. It was perfectly salted that way. Even my picky husband loved it! :-)

Reviewed On: Apr. 10, 2007