Reviewed: Mar. 25, 2001

My Husband really liked this recipe.

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Reviewer:

Kat

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

Reviewed: Mar. 6, 2000

Delicious and very easy. The thickened marinade made an excellent sauce. Enjoy with a glass of plum wine.

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Reviewer:

ALIENSIS

Reviewed: Apr. 5, 2000

This was a very tasty recipe. I didn't get to marinate overnite, but it was still really good. My family loved it and we will use the marinade for different things. Very yummy!!

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Reviewer:

KITTIE

Reviewed: Jun. 26, 2000

This was greatI Easy to prepare and cook. Since it was about 85 degrees, I decided to cook outside. It takes a while to cook but it is so tender. I didn't even marinate it. Left overs? great in sandwhiches.

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Reviewer:

DOOTS

Reviewed: Sep. 22, 2000

This is an excellent recipe! I have made it twice. The second time I double wrapped it in foil and bbq'd it for 2 hrs. (2lb roast) It was so tender!

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Aug. 10, 2001

This was INCREDIBLE! I didn't boil down the rest of the marinade to serve with the roast, but it was great, just the same. A friend of ours had dinner with us last night and he praised the roast on how tender it was and said it was hard to get roasts so tender and moist. Thanks for sharing your great recipe with us, Christine!

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Reviewer:

az_starshine

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

Reviewed: Oct. 27, 2001

Excellent, placed glaze in crockpot with roast for 8 hours. Will be making again...very good with mashed potatoes.

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Reviewer:

pikermcj

Reviewed: Nov. 29, 2001

My husband loved the recipe and so did our guests. It's delicious and the meat becomes so tender and juicy. I am having another dinner this weekend and this will definitely be on the menu!

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Reviewer:

MARYLOVESPETER

Reviewed: Jan. 3, 2002

Was this ever good! Made it for New Year's Day & was a hit. I only had 2 TBL. honey left but it still came out good. I also surrounded roast with quartered potatoes. Roast was absolutely so moist & tender. Thanks!

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Reviewer:

KARK

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Beaver, Pennsylvania, USA

Reviewed: Jan. 5, 2002

I used pork loin medallions.. This is a perfect recipe. I have made it several times, and when there is left overs, I chiffonade the meat and use it in Pork Fried Rice...

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4 users found this review helpful