Reviewed: May 6, 2012

I had a 5 pound pork loin so I doubled the ingredients. I had planned to make this in my oven yesterday but it was in the nineties here so I opted to cook it on my grill. I put half of the glaze on and then wrapped it in foil and cooked it on the grill for 2 hours. I used a sprinkle of cornstarch to thicken up the other half on my stovetop for anyone who wanted more sauce. This lent itself easily to bbq sauce today for lunch.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Apr. 24, 2012

Loved this recipe. I glazed the pork several time and cooked it a little longer but at a lower temperature. It was delicious.

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Reviewer:

Natshoe

Reviewed: Apr. 16, 2012

this was excellent , the only thing I did different was to baste it every 15 min. and thickened the sauce just a little with cornstarch add a little at a time to get the right consistency. will make this again

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Reviewer:

April K

Home Town: Whittier, California, USA

Living In: Portola, California, USA

Reviewed: Mar. 14, 2012

Definitely do this the slow-cooker way (200 degrees for 3.5 or 4 hours), basting at least every hour. I used fake maple syrup. Not too sweet for us at all.

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Noelleinaboot

Reviewed: Feb. 24, 2012

OK for a change, but wouldn't serve to company

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Reviewer:

Judy

Reviewed: Feb. 20, 2012

This was quite good on flavor. My complaint is that it made quite a bit of watery sauce and 1cup of real maple syrup is pretty expensive. I would try it again with only half the sauce to use less syrup

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 20, 2012

Absolutely LOVE this. Another great pork recipe to add to our normal weekend meal rotation. Our 2 year old eats this as daddy makes a sauce out of the glaze and drippings. The only thing we need to change is making additional glaze so we have more sauce.

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Reviewer:

KELLYANDMARK2

Cooking Level: Expert

Reviewed: Feb. 10, 2012

Excellent!!! My family love this recipe. I'm from Mexico an we didn't find the cider vinegar. At the time we decide to make this recipe my dad was in USA and he went to a gourmet shop and they recommend to use Balsamic Apple Cider. We use it and was amazing.. We have 2 year making this recipe for christmas... Tanks

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Reviewer:

LoRe09

Reviewed: Feb. 6, 2012

Wow, this was delicious! It's been a long time since I've tried a new recipe that warranted a 5 star review. I made exactly as written except I cooked the sauce the thicken prior pouring over the roast. I used a Boston butt since it was on sale. Worked perfectly. The flavor is unique and not too sweet. We had plenty left over and used the remaining meat the next night in House Fried Rice (found here on All Recipes). This one's a keeper!

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