This was great, with a few additions thanks to Sweetjam's review. I added a little ginger powder, 1 large clove of garlic, and red pepper flakes. I made the sauce a few hours in advance and I thought the flavor was much better after it had sat awhile. I used 2 pounds of PTL, so I adjusted the recipe accordingly, and I also covered my pan with foil. I checked the temp after about 30 min. & mine were both done (in fact just a tad bit overdone), so I highly recommend using your meat thermometer if you don't want leather. Since I had not timed the rest of my meal to be done this quick and they did not have a very good glaze on them yet, I brought the foil up around them to form a boat and poured the remaining sauce over them and let them sit until the rest of dinner was done. They were fantastic and the sauce, as an au jus, was great too!
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