Update 12/5/2010: This recipe is still fabulous. I made it twice this week. One with the recipe as is and once with the recipe as stated below. I prefer the recipe with 2 tbsp vinegar (white, cider, or white wine) and 1 tbsp apple cider, and substituting spicy brown mustard for dijion. (p.s. I don't like spicy food and this doesn't make it spicy)
11/2010: This recipe has it all! This glaze was savory and sweet, the flavors balanced each other perfectly. We did have have apple cider vinegar so we did 2 tbsp white vinegar + 1 tbsp apple cider. We then cooked the pork loin in a slower cooker on low for 8 hours. It was sooooo succulent I couldn't stop eating it. A definite must try!
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Update 12/5/2010: This recipe is still fabulous. I made it twice this week. One with the...