Reviewed: Jan. 1, 2008

This is a great recipe! I was a little concerned with the strong aroma of the worstershire sauce (I'm not a big fan of it) but the outcome is great! Will be sure to make this one again!

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1 user found this review helpful

Reviewer:

A&AAmalio

Reviewed: Dec. 24, 2007

The meat was fork-tender and pretty tasty, but my family was put off by the very strong vinegar smell while cooking. I'm reluctant to use it again because I don't know if cutting the vinegar back will change the results.

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2 users found this review helpful

Reviewer:

Endiqua

Cooking Level: Intermediate

Reviewed: Jan. 29, 2007

Sorry, I just thought this was ok. I thought there was too much worchestchire sauce as well as lemon pepper. Not a total loss-just o.k.

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2 users found this review helpful

Reviewer:

IM COOKIN

Reviewed: Sep. 24, 2006

We stuck to the recipe ingredients, marinated it overnight, and cooked it in the crockpot with the marinade the next day for 8-9 hours on low. It was delicious. It would also be good cooked with veggies and/or make the au jus into gravy. We boiled the leftovers in the au jus and they were even better. I would like to try this on the grill as the original recipe states. Thank you for this recipe.

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23 users found this review helpful

Reviewer:

kssonrisa

Cooking Level: Expert

Reviewed: Sep. 9, 2006

This was pretty good just too much worcestershire and not enough garlic taste for us, will try again with 1/4 cup worcestershire and replace vinegar with lite soy sauce. Hubby smoked this and was very tender.

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1 user found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Jul. 24, 2006

Really good, really easy marinade. I used it on 4 - thick cut pork chops.

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1 user found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

Reviewed: Jul. 3, 2006

It was rainy the day I made this, so I roasted 2-1.5 lb pork tenderloins, which had been marinating for over 8 hours, at 400 degrees for about 45 minutes and they turned out tender, juicy and flavorful. I can't wait to try this on the grill.

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4 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Aug. 2, 2005

Very tender and juicy but my family did not think that it had a lot of taste to it. Not sure if I would make again. Thanks anyway

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1 user found this review helpful

Reviewer:

LESLEYfromWI

Reviewed: Apr. 21, 2004

This was SO VERY good. The things that I did differently are, that I only had a small two pound roast but used the same amounts for the marinade. That I used a squirt of prepared mustard for the ground mustard that I didn't have and that I put it on my Showtime rotisserie for about a hour and fifteen.

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10 users found this review helpful

Reviewer:

ROLLINS4000

Cooking Level: Intermediate

Reviewed: Mar. 10, 2004

was a good marinade, I broiled the pork rroast at 325 for about an hour. Came out tender and juicy. I marinated overnight and scored the meat and added minced garlic inside. will make again, but might cut down a bit on the worchestire sauce.

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17 users found this review helpful