Reviewed: Nov. 20, 2009

De-lish!!! The glaze does start out very thin, as someone mentioned, so there's no spreading it over the roast. I poured it over then let it marinate in the refrigerator for a few hours before putting it in the oven. The glaze thickens as it cooks. I basted about every 20 minutes or so. Mine was a 4+ pound roast and it took about 2 1/2 hours to get done. I put potatoes and carrots in for the last half hour or so. My whole family loved this. It's a bit rich and real maple syrup isn't cheap these days, so I probably will save this for special occasions from now on. But what a treat!

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Nov. 15, 2009

I placed this in the crock pot on low for about 7 hours and it turned out very moist. I did layer some onions on top of the roast and then poured the marinated over the top. The only change was I did add some fresh crushed garlic to the marinade.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Nov. 12, 2009

Odd flavor. My husband liked it but I wasn't a big fan. Thanks for sharing!

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NATALIESHD

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Reviewed: Nov. 11, 2009

what an amazing flavor, simple ingredients with the exception of getting REAL MAPLE SYRUP, but totally worth it! i cooked my roast in the slow cooker adding cut up sweet potatoes the last 45min. of slow cooking...then, i sliced the roast basting with glaze and put in the broiler high for 3min....sooooo good!

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yungme

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Reviewed: Nov. 9, 2009

The glaze was fantastic, almost remoinded me of a mustard based BBQ sauce.

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BROOKELYNNE26

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 5, 2009

Good, but a little sweet. Would use less syrup next time. My boyfriend loved it. Something different!!! Here's what I did. 1) poked roast with knife to cook faster 2) Seasoned roast prior to cooking (garlic, spicey mix, onion, sage, smoked paprika, salt, pepper) 3) Quickly browned roast in frying pan 4) Added tobasco and a few dashes of ginger to the syrup, since I found it too sweet 5) slow cooked roast in the syrup sauce/glaze for 3-4 hours 6) Served with a medley of potatoes, yams, minced sauted onion & garlic, broccoli, carrots. Added asian spices since there was some soy sauce in the syrup mixture

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bluedaisy

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Reviewed: Nov. 1, 2009

This pork loin was great. My husband loved it and kept saying so during dinner. I seared the loin after seasoning it (per another reader's recommendation): generously pepper/salt, and a little garli powder and onion salt. Then I put the loin and glaze ingredients in the slow-cooker for a couple hours til temp was 170. Basted frequently. Loin was moist and flavorful... very easy to prepare! Served with yams and green beans. Thanks for sharing this recipe and for other readers recommendations that I used.

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Francesca in Oregon

Cooking Level: Intermediate

Living In: La Pine, Oregon, USA

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Reviewed: Oct. 28, 2009

oh my gosh..this was soooo good. i slow cooked in the oven at 250 degrees for about 3 hrs. as someone suggested, and the meat just shredded apart in the sauce. delicious

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robyn

Cooking Level: Expert

Living In: Portsmouth, Rhode Island, USA

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Reviewed: Oct. 27, 2009

My husband is still licking his fingers, finishing up his dinner. I followed the instructions but basted the pork loin every 15 minutes as someone suggested. It took about 2 hours to cook through, but it turned out juicy and tender. We'll definitely be making this again.

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BOBBIEANNE

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Reviewed: Oct. 26, 2009

I agree with Tina W.

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Christian

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Reviewed: Oct. 24, 2009

I am giving this 4 stars but I would only give it 3 if it were up to just me. My husband gives it a 5, but he didn't have to cook it. I used a 3 pound roast. I know it's slightly bigger than the recipe states, but, seriously, after 2 and 1/2 hours, it wasn't up to 160 yet and it was still raw in the middle. I needed to serve dinner because my husband was starving so I sliced it up, layed the slices on a cookie sheet, glazed them and put them back in for 15 minutes so they would be done all the way through. I guess I would make this again since my husband liked it so much but I really didn't think it had much flavor. I don't eat a lot of meat because I don't like "meat" taste. So, when I do eat meat, I like it to have a TON of flavor. This really just tasted like meat. If I did this again, I would probably use the crock pot on high for 3-4 hours. I would also cut the amount of glaze in half. I basted every 20 minutes and still had about 1/2 left over.

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Tina W

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I don't eat pork, but I made this for my husband and sons - they all said it was a keeper! Since it's almost impossible to please them all with the same recipe, I'm guessing it's really good. I followed another suggestion and roasted some vegetables (potatoes, sweet potatoes, carrots, onions and celery) in a separate pot with some of the reserved glaze - yummy!

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alex

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Reviewed: Oct. 12, 2009

This is a nice recipe. I made as written except I added some garlic powder and onion powder on the roast before pouring the glaze on. I thought the glaze was actually quite thick because of the syrup, but I did start off with about 1/3 on the roast and then basted a couple more times. Very flavorful, although I cooked some carrots with it and didn't like the glaze on them. Next time I'll do them separately. My roast was done in an hour (carrots weren't).

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 4, 2009

This was awesome. I basted once and then when the roast was done, I let it sit covered with foil for about 10 minutes. Then I sliced the roast and let the slices sit in the sauce for another 10 minutes while I mashed the sweet potatoes I served with it. Delicious!

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Shari Woodhouse

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

This was really, really good. I had a solid pork roast and it ended up taking about an hour and 20 minutes, and I, too, had to continually baste it, but it was worth it. I also attempted to cook the sauce prior to cooking it but it didn't get as thick as I'd like. Still very, very good and definitely a keeper! Thanks Christine!

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Irlandes

Cooking Level: Expert

Home Town: Charlestown, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 3, 2009

Very good flavor! My fiancee kept asking me what I had used - he said it was such a familiar taste! He asked for more!

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CMS

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Reviewed: Sep. 27, 2009

So tasty! I also basted this every 20 minutes and served the extra juice from the bottom of the pan at the table. My guests spooned it over their potatoes and used their bread to soak all the extra juices! Mmmmm!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 25, 2009

This was very quick and easy to make. I will make it again.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Sep. 20, 2009

I took the advice of others and basted my pork roast every 20 minutes. I made another batch of the "glaze" 1/2 way during cooking time b/c I was scared all the glaze was evaporating....I'm glad I did b/c we had plenty to pour over rice which was excellent. Will make again. Thanks!

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Mom2Blake

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Reviewed: Sep. 14, 2009

I followed the recipe as is with the exception of using my slow cooker and adding garlic and onions to the bottom of the pot. I thickened up the pan juices with a bit of flour and water and found it a a bit stronger tasting than I would have liked. It would have been good served over rice. Next time I will add a bit of stock to the glaze to soften the flavour a bit. Definitely a keeper.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Roast Pork with Maple and Mustard Glaze

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