Reviewed: May 1, 2007

This was a great VERY simple way to prepare a pork roast. I cooked mine in the slow cooker with cubed potatoes and carrots on the bottom. I made the sauce as written except for less pepper than was called for. The smell in my kitchen was fantastic! I will definately make this again, but use a little more honey and mustard and cut the Thyme down to 1/4 tsp for preference. I may also add some fresh minced garlic too. I didnt add any water to this sauce as the cooker does that on its own.

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MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Apr. 17, 2007

So Yummy! I doubled the sauce, used only 1T pepper and added 1/2 cup water. Threw the everything in the slow cooker on low 8 hours. Everyone loved it. My picky 5 year old asked for seconds.

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jpennell

Cooking Level: Intermediate

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Apr. 5, 2007

This was good - but it took forever to cook and I only had a 2 lb roast! The glaze flavors were nice, but quite subtle - maybe next time I need to make more slits in the roast so it will soak in better.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 20, 2007

SO GOOD! Everyone in my family loved this recipe. The meat was so tender and moist. I did add water to cover the bottom of the pan and cut the pepper back to 3/4 tsp. Thanks for the recipe!

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Lea

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Reviewed: Mar. 9, 2007

I made it last night for company and had rave reviews from everyone. I did as everyone said and cut back on the pepper to 1 tbsp and it was enough. I will make this again. Very yummy

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Jeep

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Reviewed: Feb. 22, 2007

Excellent recipe, Easy and very tasty. Used only 1T of pepper like most recommended and that was spicy enough.

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AmyLynn77

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Reviewed: Feb. 14, 2007

It wasn't bad... just a little dry but next time I will use pork chops instead.

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Erica

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Reviewed: Jan. 21, 2007

Not a big black pepper fan, so cut way back on the black pepper. This had a really nice flavor that I knew my husband would love. Was really surprised by how well my kids liked it! Even my super picky 7 year old gobbled this down!

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Marcy M

Cooking Level: Intermediate

Home Town: Ottumwa, Iowa, USA

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Reviewed: Dec. 27, 2006

This was the best roast I have ever had!!! yummy, everyone couldnt stop raving about it. I cooked a roast 4 times the size of this recipe, I multiplied all ingreadients by 4 except for the pepper. I still only used 2 tablespoons of pepper. Definately would have been way too strong with the allocated amount of pepper.This is well worth cooking. Very easy to make.

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JAZZTER

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Reviewed: Dec. 27, 2006

I used a combination of fresh rosemary and thyme. This pork roast was moist and delicious!

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WEGATES

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Reviewed: Nov. 14, 2006

Great! im gonna try injecting it next time.

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carrie

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Reviewed: Nov. 8, 2006

Was a great recipe. Very tender meat and the sauce was wonderful once I added about a T. of flour and whisked it. I put all the ingr. in/on the roast the night before. This will be made again for sure! Oh.. I did keep it covered the entire time.. doesn't say either yes or no on the covering in the recipe.

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orgflite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Oct. 9, 2006

Awesome! I make this all the time. I don't really like much spice though, so I decreased the pepper to 1/4 tsp (not spicy at all then).

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TIMANDHILLARY

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Reviewed: Jul. 8, 2006

husband raved about this one! thanks!

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Pretty Princess

Cooking Level: Beginning

Living In: Delta, British Columbia, Canada

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Reviewed: May 22, 2006

wow..this was really good! I cut back on the pepper...and I did have to increase the cooking time approx 45 more...until the pork become fall off the fork tender. This was more than likely due to the fact that I had a 3.85lb roast. This tasted alot like a smoked ham! Yummy:)

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RAE921

Home Town: Williamsburg, Iowa, USA

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Reviewed: Apr. 26, 2006

This recipe was very good, but I am glad I took other reviewers suggestions and cut back on the pepper. I doubled the recipe and only used 1 Tablespoon of pepper and that was plenty.

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Traci B

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Reviewed: Apr. 26, 2006

WAAAAYYYY too much pepper.

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Apr. 4, 2006

Oh My God...This recipe is amazing!! I have made this a few times. I double the sauce recipe, but I don't double the pepper because that makes it a little too sharp. It is plenty spicy without the extra pepper. Be prepared to pig out (no pork pun intended) when you make this dish because it is so good!!!

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CT_Girl

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Windsor Locks, Connecticut, USA

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Reviewed: Mar. 3, 2006

We loved the flavor in this recipe!!! I wish I had taken the advice of other reviewers and added a little water to the bottom and made a sauce. I added some potatoes to the pan for the last hour and they were wonderful, but I was really looking for a sauce to put over the pork roast when we ate it. These flavors were soooooo good, I wanted more! Thanks for a great recipe! Even our Miss Picky 2 year old ate it! UPDATE - 10/18/06 Made it again with a little water in the bottom (about 1/3 c) and put a can of whole potatoes in the same pan to roast. The water helped to make a little sauce that was DIVINE on the potoates and the meat. Ummmmmmmmmmmmmmmm, goooooooood!

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