Reviewed: May 26, 2012

WOW! I baked mine covered for 25min and then uncovered for 25min. I added a couple pieces of bacon cut in half on top. Sooo good!

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Reviewer:

Adimlay

Reviewed: May 13, 2012

I made this for my wife for Mother's Day and it was a big success. I followed the recipe to the letter and it was delicious. Our two kids really liked it as well and everyone asked for seconds. Lesley, thanks for the great recipe.

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Reviewer:

49ersaredabest

Reviewed: May 10, 2012

This tasted...weird. I really didn't care for it. Hubby said it was okay though. I couldn't even eat it:/

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Reviewer:

karib2284

Reviewed: Apr. 19, 2012

This was AMAZING. The marinating time is VERY important, as well as the continuous basting. All the flavors had a chance to soak into the meat, and the basting kept the meat moist while it was cooking. My husband wants me to put this recipe on top of my folder and flag it as a favorite. :) Very Delicious!

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Reviewer:

Slvrbttrfli

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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Apr. 3, 2012

Delicious and easy. We all loved it. Next time I'll make extra marinade and put it aside to make a sauce.

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John & Steph

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 29, 2012

don't use all the marinade. Save part of it for basting or serving with finished meat.

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Reviewer:

mllindeman

Reviewed: Mar. 26, 2012

This recipe is a keeper.Tastes great and super easy without taking a lot of time in the kitchen.!! Thanks for listing it!!

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Reviewer:

mark

Reviewed: Mar. 19, 2012

loved this!! you can also try substituting the mustard for soy sauce - gorgeous!

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Reviewer:

P24FERGUS

Cooking Level: Expert

Home Town: Belleville, Ontario, Canada

Living In: Liverpool, Merseyside, England, U.K.

Reviewed: Mar. 15, 2012

I think that this was too sweet for such a naturally good peace of meat. i think just a simple spice rub tastes the best and creates a "crust" that tastes amazing!

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