Reviewed: May 18, 2012

My husband and three small kids loved it!

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Reviewer:

Jenny

Reviewed: May 13, 2012

I give the sauce a 5!!! I used my own seasoning blend but the sauce was especially a HIT!!

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Reviewer:

armstrongT

Cooking Level: Expert

Home Town: Fleming Island, Florida, USA

Reviewed: May 10, 2012

Just wonderful! I used a meat thermometer; cooked to 145, took out of the oven and covered with foil for about 10 minutes. I took the other reviewers advice and doubled the sauce.

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Reviewer:

Stacy

Cooking Level: Intermediate

Home Town: Newburg, Maryland, USA

Living In: Waldorf, Maryland, USA

Reviewed: Apr. 27, 2012

I made this for the second time tonight. The first time was for my in-laws. I ended up not having white sugar, so I used brown sugar. It was amazing. They raved about it and I reluctantly shared the recipe!! This time I didn't have plain vinegar, only malt vinegar. Used that, and it was still amazing! Both times I just threw the pork in the crock pot, rubbed seasonings on it, then drizzled the sauce to cover. Let it cook on high for about 6 hours, turning once half-way through.. fall-apart delicious! My picky daughter even loves it!! Don't think I'll ever try a different way to cook a pork roast. This is it!

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Reviewer:

BakingForEight!

Cooking Level: Intermediate

Home Town: Dover, Florida, USA

Reviewed: Apr. 8, 2012

This recipe is AWESOME! My family couldn't get enough of it and couldn't say enough about it. The glaze is a must. I did what some of the other reviews suggested and I doubled the glaze mixture and I quadrupled the rub in order to create a nice thick crust. The roast was extremely tender and juicy. I put it in for 3 hours and when it was almost done, I checked the temperature with a meat thermometer and the temp was much higher then the recipe called for. At first I was worried, but my worries were over when we ate it because it was perfect. This recipe is a keeper!

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Reviewer:

lmishaga

Reviewed: Apr. 8, 2012

This was moist, flavorful and delicious. I served it for Easter lunch and it was wonderful. Next time, I will use low fat soy sauce as I found it a bit salty.

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Reviewer:

angela

Cooking Level: Expert

Reviewed: Apr. 1, 2012

Yum! Used 2 1/2lb loin. Doubled sauce except sugar. Used brown sugar, balsamic vinegar, and low sodium soy sauce. Also added a few squirts of honey to sauce. Only basted once, then served the rest of the sauce on the side. Can't wait to try the sauce on chicken. . . Pot stickers. . . Egg rolls. . . Very good!

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Milford, Ohio, USA

Living In: Mason, Ohio, USA

Reviewed: Mar. 25, 2012

Delicious! The only thing I did differently was to use pre-made Sweet and Sour sauce instead of making the sauce in this recipe (out of laziness ;) )...but I left the herbs the same.

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Reviewer:

ChristianCook

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Cooking Level: Intermediate

Reviewed: Mar. 9, 2012

I doubled the seasoning (personal preference) and baked @ 350 until meat therometer read 145. I also doubled the sauce for basting and to drizzle on top for serving. Let the meat rest for about 30 mins, sliced and served with rice. This was simply delicious. Thank you for sharing the recipe. This is definitely going into our dinner rotation. My husband wants me to try the sauce with chicken as well.

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Reviewer:

favabeens

Cooking Level: Expert

Reviewed: Mar. 7, 2012

This was outstanding! Even my 11yr old son loved it. I don't know where the 3 hour cooking time comes from because mine was up to temp in 45 minutes. I took some of the suggestions and used balsamic and brown sugar. I also quadrupled the rub and added about 2T of olive oil in it and made a paste that I applied to all sides of my 24oz Pork Tenderloin. I poked my roast several times with a sharp knife then covered the baking dish with plastic wrap and let it marinate for about 5hours in the fridge. I doubled the glaze (but not the sugar) since many commented on the overly sweet flavor. The glaze was pretty much the blasamic reduction I've made in the past. It would not have been necessary to double it however. This is definitely a keeper.

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