This was decent, but nothing not quite what I was expecting. For one, the cooking timeframe is completely off (at least it was for me...). My pork roast was just under 4 lbs., and admittedly it *should* not take two hours to cook thru, but even so, it was done in less than an hour! Having said this, I chose to cook my pork to an internal temperature of 160 degrees Fahrenheit (but that just means it would have tested done on the lesser end of the suggested timeframe). Well-done pork should be cooked to a temperature of 170 degrees, but my husband and I never do. In fact, according to the USDA, pork can now be cooked to an internal temperature of a mere 145 degrees (medium rare) and still be considered safe to eat. Medium rare pork is too pink for my liking but well-done pork is not the answer. My second issue with was with the sauce. It was just too tangy / tomato-ey. I could barely detect any maple flavor which was kinda misleading given the recipe title. I would definitely cut back on the ketchup next time, at least by a quarter cup if not by half. I'd also cut the garlic in half. The cooking method for this is GENIUS and the fact that this is SUPER easy to prepare and (in my case) takes minimal time to cook has me hooked. I will for sure make this again, but will make several adjustments before doing so. Mashed potatoes, coleslaw and Hawaiian rolls rounded out our simple meal. Thanks for sharing your idea, Janet! :-)
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This was decent, but nothing not quite what I was expecting. For one, the cooking timeframe is...