Simply amazing.

This is a great recipe that can be used in many different ways. I decided to use it as a glaze for some pork chops. I used 1/2 cup syrup, 1/4 cup mustard, 1/4 cup apple juice, and 1 tsp of cumin with 1/4 of a white onion, diced. Heat the sauce over medium heat for five minutes. Preheat a large skillet over medium high heat with some olive oil. Sear the chops for 2.5 minutes per side, then transfer to a roasting pan, cover with sauce and place in a 350 over for 10 minutes. The chops were juicy, the sauce was amazing, and they make great leftovers!!

Very good. I used a 3 lb roast and cooked for 2 hours - that was a little long, I think next time I will cook at 325 for 1.5 hours. The sauce was great, I marinated the pork in the sauce for about 6 hours - I think I will try it on pork chops.

nice flavor and turned out really juicy.

Nice dinner. I had to double the sauce as there was not enough to cover and baste. I also had to cook for longer than an hour to reach the proper temp. I sprinkled the pork w/ garlic & onion powders, cracked pepper, and cut up sweet potatoes to put around the pan. Served w/ wild rice. BTW: I used 100% Real Maple and Grey Poupon Dijon mustard. Over a good meal nothing I'd serve to company or on holidays; it just was not very special. Thanks for sharing.

This is a keeper. Very good. I found that I needed to cook for less time. Everyone loved it. Thanks for sharing.

Made this recipe the other night and my husband loved it. I did not have cider vinegar, so I used White Wine vinegar, don't know if the changed the flavor any but it was really good. I also added garlic powder to the marinade and put everything in a plastic bag along with the pork roast and marinated it for about an hour. This made the sause thicker, so I did not need to add any cornstarch. Will definately make this again. Susan, NC

This was such a great marinade for this kind of cut of pork. I didn't have the time to cook it on the oven so I used my crockpot. It was great moist and tasty I would'nt change a thing. It fell apart like a pot roast in the crockpot. I will have to try it in the oven the next time. I am sure it will just as great but with a different flavor. Can't wait!

I did this recipe exactly as posted, except I used Mrs Butterworths and I also cooked it in the crockpot. YUMMY! I served it with my mom's Potato Romanoff recipe and the Roasted Brussel Sprouts from this website. GREAT DINNER! Will definately be making this again, but since there was so much juice/sauce, I will probably serve with rice in the future, and use the sauce as a "gravy" for the rice. YUMMY!

I'm very happy I found this recipe. It has a wonderful flavor. I followed the recipe exactly, with two exceptions-My roast was a bit under 2 pounds, so I cut down the cooking time and I rubbed garlic powder/salt/pepper on roast before pouring over liquid. My family is very picky and all three said "This new meat has a great flavor". The roast was tender and very flavorful-Great Recipe.

Amazing! I added a tbs of hot sauce as suggested by other users and then simmered the glaze for a gravy after the roast was done. This was moist, tender and very flavorful. Everyone from my picky sister to my hispanic brother-in-law to my eat-anything man enjoyed this dish!

I made this dish one night when my inlaws came for dinner and it was a hit, my father in law couldn't get enough and kept telling me what a great cook i was.

The only thing I changed on this recipe was that I used maple flavored pancake syrup instead of actual maple syrup because I already had it, however, I'm sure the real stuff would be even better! This was very flavorful and juicy. My guests loved it.

We really enjoyed this recipe. I put it all together in the Crockpot on high for 6 hours. My roast was just over 3lbs. When the meat was done I took the sauce out and thickened it on the stove with a little cornstarch. Then poured some over the top of the sliced pork. Not only is it yummy, but it also looks great on the platter.

This turned out way better than I thought it would. When I was mixing it, it looked like such an odd combo of tastes that I was sure we'd be ordering pizza in! But its great! I added a bit of tobassco like someone suggested below and will do this again. When you roast it with veggies it waters down the glaze a bit so I suggest doing your veggies in a different pan. Oh and by the way... SUPER TENDER AND MOIST!

FABULOUS!! I am not the best with roasts, or pork, I always seem to overcook it- I made this recipe because I wanted to try something different. I used a meat thermometer so that I wouldn't cook it too long....it was the best roast I've ever made. My whole family including my boys (6yrs & 9yrs) gobbled it up and my husband thought it was fantastic. The only thing I did different, was take all the "sauce" from the roasting pan and add a small amount of cornstarch and water to thicken it up (was a little watery) and we used that on the side. We really didn't need much since the meat was so tender and flavorful, but it was just such a nice touch. I will make this again really soon!