The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 18, 2009
I think the rub is key to this recipe. I doubled the rub ingredients, and used some in the glaze. I used low sodium soy sauce, and had to use a little more constarch because the glaze wasn't "sticking" to the roast well.
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Cooking Level: Expert

Living In: Rialto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Nov. 10, 2009
This pork is so very good!!! I think the 3 hrs at 325 would have dried this out so I cooked it 25-30 minutes at 450 and it was perfect and juicy! The sauce is amazing! Loved this!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 8, 2009
It was "okay". I don't know what was missing, perhaps it was too much sage and the glaze was a tad too sweet. I just don't know. It wasn't bad though, just okay.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 6, 2009
I am going out of town, and I had a pork loin the the fridge that I needed to cook before it went bad. I just located this recipe this morning and followed nearly completely. This is my first time make a pork roast, but it is absolutely delicious. The only changes I made were to (1) double the rub, (2) added minced garlic, half a tbsp of butter, and dashes of sage and onion power to the glaze, and finally shortened the cooking time to around 2 hours. My meat thermometer read 160 well be for the 3 hour mark. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 5, 2009
Incredible! We ate ourselves silly tonight! I only used a 2 lb. pork sirloin, but as some reviewers mentioned, we still doubled the rub (so it was like a crust) and doubled the sauce, as well. Addictive! Thanks for a fabulous recipe!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 28, 2009
What a great recipe. Followed recipe exactly but doubled the glaze. Was skeptical when reading recipe but after preparing WOW! What great flavor combinations. The glaze was excellent and even went well with garlic mashed potatoes. Kudos!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 24, 2009
What a fantastic sauce. You need to make extra.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Oct. 21, 2009
This is very good. I didn't use the glaze for it though.
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 19, 2009
Very yummy! My family loved it. I followed the recipe exactly although i didn't cook it quite as long. It will definitely be staying in rotation.
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Cooking Level: Expert

Home Town: Krotz Springs, Louisiana, USA
Living In: Coppell, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 12, 2009
This was VERY good! Couldn't stop picking at after I was full! I modified a few minor things: After rubbing the sage mixture (using a HUGE clove of garlic) over my 2.4lb pork roast (it's what I had in the freezer) I browned it before putting it in my crockpot. I just poured the glaze mixture (using 1/4c white sugar & 1/4c brown sugar & everything else the same) over the roast and added about 1/2 cup of chicken broth to the crockpot for more liquid. Cooked on high for 4 hours and it was fantastic! Nice and juicy and very very tender. Thanks for the recipe WENDEE_H!
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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 29, 2009
super easy and super delicious. followed recipe as is. this recipe is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 28, 2009
This recipe is fantastic! Really went together so much better than I expected, and the whole family went crazy over it! Thanks for great recipe!
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: New Braunfels, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 28, 2009
This was my first time ever attempting to make a pork roast. It turned out FANTASTIC. My "picky eater" husband and food critic mother raved about how tender, juicy and flavorful the roast was. I used a 2.5lbs roast and followed the directions exactly, except I added minced onion, subbed garlic salt for regular salt and added a 2 chopped cloves of garlic to the rub. Baked for 1.5 hrs on 325. Perfection! The glaze was awesome! I made another batch after the meal to keep on hand to use over chicken, rice...pretty much everything!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 26, 2009
I absolutely love this recipe... it is now my go to meal when I want something really tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 23, 2009
This tasted very good. I did not have a roasting pan. So I cooked it in a slow cooker on high for 4 hours. I added some water ans worcestershire sauce because I did not have any broth. It tasted great. I also doubled the glaze like others suggested.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 23, 2009
Followed the recipe for the glaze and rub exactly. The rub was good and the pork was tender and juicy however the glaze was too sweet. It's something I will try again with adjustments to make the glaze not as sweet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 28, 2009
I add a little more garlic... and sometimes leave out the sauce to make a pork fried rice. Just chop up the cooked pork and add it to cooked rice, peas, carrots, and scrambled eggs. Awesome! :)
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 26, 2009
It was too sweet for pork my 12 year old usually raves over my cooking, but he said the pork was awful, this would be good maybe on a ham but way to sweet for pork chops.(followed the recipe exactly)
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Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 19, 2009
This was really good. I doubled the sauce and the rub and cooked it to 160F - probably overcooked it a little bit but it was still delicious. Thanks for the tasty recipe.
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JQ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 15, 2009
Great, made it last night and it got dusted, had unexpected company. Today I'm doing the same with chicken because we liked the flavor so much.
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