Reviewer:

Reviewed: May 19, 2012

Wow- just made this for the first time and it was great! My roast was only 3 pounds, and I let it cook for about an hour and a half. It was cooked perfectly, and the sauce had great flavor (I cooked down the rest to more of a glaze.) My husband said it's one of the best things I've ever made!

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Reviewer:

Bethany

Reviewed: May 3, 2012

So easy! Did a 2 lb. roast in an hour and it was tender and, with all that maple syrup, finger-licking sweet. I reduced the cooking sauce to thicken it and added a little red wine. Paired with a sweet potato and a green salad it made for a great, simple to fix meal. Sandwiches tomorrow!

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Reviewer:

JohnB

Reviewed: May 2, 2012

This was delicious. It was sort of barbecuey flavored but very mildly so. I seasoned this with low sodium Season all instead of salt and used fresh ground pepper. I didn't have real maple syrup so I made do with a standard pancake maple flavored syrup. I used a tenderloin of which there were 2 pieces and baked them both together in the foil packet. I didn't save any sauce back, I cooked them in the whole amount and just spooned it from the dish after baking. The meat was very tender and fell apart when I tried to slice it. Hubby raved and is looking forward to the leftovers. Thanks Janet for a hubby pleasing meal!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 20, 2012

As other reviews stated, I will probably never go back to the way I used to cook pork roast. This turned out so tender and moist. I put half of the sauce in the pan I seared the roast in and cooked it down until it thickened. Delicious!

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Reviewer:

nattybutt

Reviewed: Apr. 16, 2012

This was SUPERB! I used pork chops instead of the roast and just cut out the bones prior to cooking. This cut back the cooking time, plus, the pork had soooo much flavour. YUMMY! I don't even like pork, and I loved this. It tasted very much like sweet and sour chicken.. There were no leftovers! Thanks for the recipe

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Reviewer:

Bella

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

Pork roasts have always seemed a bit dry, but not in this case. The best tasting and juiciest I have ever had and I didn't even broil it at the end. This may be the only way I cook a pork roast from now on. I am going to experiment with a well marbled beef roast using the same tenting system and various marinades.

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