Reviewed: Jan. 10, 2012

Such a great dish! I made it for a pot luck dinner with my friends and it was gone immediately! I used soy sauce instead of the vinegar and let it marinade in the fridge overnight and it was so flavorful and tender!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

siopo

Reviewed: Jun. 13, 2011

This was fantastic! The only minor changes I made were that I used apple cider vinegar because I love how well it pairs with pork, added about a quarter cup of soy sauce and had to use regular syrup instead of light because it was all I had. The pork was moist and tender and the drippings were great served over the pork.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christina

Reviewed: May 10, 2011

I just made this for my family especially my mom on mothers day and everyone was impressed by the sweet taste and how tender the meat was. My mom asked me for the recipe when I was done.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ldssoccerangel1987

Reviewed: Feb. 23, 2011

Came out delicious! It was so easy to prepare and make and the end result was sweet!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Feb. 10, 2011

This was easy to make but not very tasty. Hardly anyone in my family liked it. Also, the cooking time was waaaay off. My 5.5 lb. pork loin roast had to cook much longer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

momof10

Reviewed: Dec. 29, 2010

I didn't use the cornstarch and it tasted amazing!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gismo

Reviewed: May 25, 2010

This was disappointing. No discernable maple flavor. Hard to believe this was because I used real maple syrup, instead of the called-for maple-flavored pancake syrup. I thnk I'll stick with dry spice rubs on my port loin.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 3, 2010

Delicious!!! I cooked it at 180 degrees for about 5 hours and internal temp of 155. I also used a pan that left little room so the roast was half covered with the liquid...This recipe is now a favorite.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PALMDEROSA

Reviewed: Nov. 18, 2009

My kids and husband were still raving about this 3 hours after dinner. I doubled the glaze and used soy sauce in place of the vinegar. I did not follow the directions for roasting. I had a 12 inch boneless pork loin that I roasted at 350 (uncovered) for about 80 minutes (fat side UP), and it was moist, flavorful and so tender. I marinated the meat for about 4 hours and it came out great. I also threw potatoes in at the start. My kids took the leftovers and made sandwiches. Very nice glaze!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Sep. 25, 2009

I used this glaze over sliced kielbasa, apples and onions in the crockpot. This really worked out great. Everything was cheap to come by or already in my pantry and cooking this for 4 hours on HIGH and I had a dinner lickety-split. My boys ate every bite. Thanks.

Was this review helpful? [ YES ]
1 user found this review helpful