This is an excellent recipe for the family or guests. I used a 2 1/2 pound roast and baked it at 325 degrees until the meat thermometer registered 145 degrees. I basted it frequently and the color was beautiful. Note: a foil liner will save you a lot of clean-up time as the sugary glaze will really stick to the pan like melted candy! I did increase the garlic to two cloves, but kept everything else in the rub the same. For the glaze I used a raspberry balsamic vinegar but kept everything else the same. The flavor was fantastic. Just a warning, this glaze when used for the "gravy or sauce" is extremely sweet. Although delicious, I would recommend caution in just pouring it on your finished meat, a drizzle on the slices is all you really need. Yum, yum. I served this with Pecan Rice, a recipe from this site, and green beans - Looked beautiful on the plate.
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This is an excellent recipe for the family or guests. I used a 2 1/2 pound roast and baked it...