Made this last week, I used a 5 pound roast as suggested, however I did add onion powder,poultry seasoning, basil, oregano, and parsely (all dried) and a couple of dashes of red hot pepper. I also doubled the sauce and seasoning and added a hefty squeeze of honey to the glaze. No need to baste or add any form of oil or fat. After the pork was done I poured 1/2 of the glaze on (not wanting to disturb the crust from the seasoning) and turned my broiler on Lo and let the glaze get hard and caramalized (but not burnt!!!), then I let it sit on the counter fot 15min to cool down and poured the remaining glaze right over it. Slice and serve. Spectacular!!! I am going to culinary school and I plan to use this dish for one of my final exams, if I could have given this a much higher rating I definantly would! My family of four adults (39,38,21, and 18 {I am the 21 year old}) ate the whole thing and I couldn't stop eating the glaze while cooking it!!! Thank you so much for sharing this recipe, God bless! P.S.- I used this on chicken breast tonight and it was almsot as good as the pork and again I kept tasting the glaze over, and over... Delicious!!!
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