Used this recipe to marinate a 4 pound boneless pork loin I roasted in the oven with carrots and potates and WOW, never have I seen people so excited about a roast. Was nervous about the amount of cinnamon being overpowering so just used a few shakes and it was the perfect amount. Just enough to make the house smell divine and the gravy taste uniquely delicious. Substituted balsamic vinegar for the sherry (didn't have any), used a little less sugar than called for, and added a few sprinkles of cayenne. DEFINITELY use the marinade as the gravy base! Brought it to a boil, added pan juices, and thickened with cornstarch/water. I doubled the marinade recipe for the roast and might triple it next time because everyone went crazy for it. A keeper for sure.
Was this review helpful?
0 users found this review helpful
Used this recipe to marinate a 4 pound boneless pork loin I roasted in the oven with carrots...