4.5 stars for the recipe itself, but 5 stars for taste. This was delicious and made the house smell so good while it was cooking. It was also not difficult to prepare, especially for what I would call a "special occasion" dish. My only complaint is that the temperature and cook time did not seem to make sense. 250 degrees seemed really low to me, as I have always roasted a tenderloin at 350 before, but I decided to follow the recipe to the T, at least the first time around. I scaled the recipe for a 2.5 pound roast- I plan to make the full scale, 8 pound version for Christmas, but wanted to do a trial run, and I'm glad I did! Anyhow, just as I suspected, the roast was nowhere near done when I went to check it and baste it as the recipe calls for. In fact, it was barely browned on the bottom, while the rest was still raw. At that point, I increased the temperature to 350 for the rest of the time and it turned out fine. I am not sure if it matters that I used a smaller roast. Other than that, it was absolutely delish, different, and impressive looking! YUM! Thanks!
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