This pork was a winner with my family. I sliced my pork loin in half to season. I used garlic salt, garlic powder, season salt and pepper. The sauce was great! The kids loved it! I will definitely make this again.

This has got to be my favorite dish, EVER. It is soo delicious. I must say, I've always used terryaki instead of soy and I TRIPLE the glaze. You must use more than this recipe calls for.

Outstanding! Super simple and the entire family, including two preschoolers, absolutely loved it. The sauce is just delish and would be great on chicken or beef, too. I poked holes all over my roast and really covered it in the rub before roasting, then followed the rest of the directions exactly. Since I fixed it for a week night, I cooked it two hours the night before, then finished off the third hour with the sauce prep on the second night and served it. Pretty enough and yummy enough for a company dish. THANKS for a great recipe that will be a family favorite!! (Update - life intervened tonight and I had to serve the pork roast without making the sauce at all. It was still delicious and moist with the meat juices drizzled on top when I plated. This is a no-fail recipe!)

A terrific pork roast

wonderful! I used Balsamic vinegar to, and I love it, I also forgot one time to heat the glaze up before putting it on the roast but not to worry it still works just as well :)

Fantastic Recipe!!! I doubled the glaze and used it as directed in the last 1/2 hour of cooking and then served the remainder with the loin. I also used balsamic vinegar and though it is dark, it makes a wonderful glaze! This is a definite keeper! I may try adding rosemary next time, but only for a variation. This recipe needs NO changes - it is great as is! As for the dryness issue that some Reviewers have experienced, I have learned that using an "oven cooking bag" and following the directions for cooking temperature and time as indicated for the bag works great - moist every time!

This was wonderful. Will definitly make again. I used foil as others suggested to keep moist, but left it in the oven a little too long after removing it. Family loved it.

I didn't care much for the glaze,and the pork by itself had no flavor at all so just not a winner for me. Thanks anyway.

This came out way too dry, and I only cooked it two 1/4 hours. However, the sauce was incredible, and the rub was perfect. I will try it again, but tent it in foil and cook it for a shorter amount of time.

Very good. I did a 5 lb. pork loin and it was good.

amazing!! made this tonight and my husband, who is not a fan of pork, kept telling me it was great... substituted the white wine with cooking sherry, also added 1 can chicken broth & 1 tbsp cornstarch to the pan drippings as suggested by others.. yummy... cooked my 2 lber for 1.5 hrs until it was an internal temp. of just over 150 degrees.. perfect!!

I made this for my husbands family and they thought it was the best thing ever. Had good flavor.

Outstanding!!!  I tweaked the recipe a bit using balsamic vinegar (it's all that I had in the house).  My husband loved it.  What a compliment because he's not that found of pork.  Now when I say we're having pork for dinner, he always asks if I'm going to make him some of "that sauce you make. "I also use it when I bake pork chops. 

loved it!!!! I cut the roast in half and shredded added some of the sauce and had a pulled pork sandwich. Very good. I also used balsamic vinegar....yum!

VERY good! I also added a little powered ginger and some lemon thyme from my garden to my rub, and used balsamic vinegar in place of reg. vinegar. Wonderful taste! This roast also made excellent sandwiches the next day. :o) I will make this recipe again!

This was the best pork roast I've ever had! It was so good, even my picky 5 year old ate it. Excellent!!!!!

Absolutely wonderful! Works well with pork loin or tenderloin. Very simple, economical and flavorful. This dish has become a regular in our household -- satisfying small children and a finicky husband. Great week night meal.