Oh yes, we'll be making this one again! I didn't have apple jelly, so I used apricot preserves, and it was outstanding. I also substituted fresh minced garlic for the garlic powder, and made extra sauce from the beginning -- which I then divided: half for basting and half for the finished product. I had one of those pork roasts that comes with the little button that pops up when the meat is "cooked to perfection," and that coincided perfectly with the temp and cook time of this recipe. I served with roasted red and sweet potatoes and corn, zucchini, carrots, and green beans tossed with a light butter sauce.
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