This could easily have been much better than it was, merely by separating the sauce from the meat and choosing one or the other. The two together was an odd combination that just didn’t work well - a sort of teriyaki-ish meat with a (hot) mustardy, mayonnaise-y sauce. And hot it was!! After I mixed it up I knew if I couldn’t tolerate it Hubs never would, so I added quite a bit more sour cream and mayonnaise to tone it down – and it was still too hot. It ended up discarded. As for the meat, it was good enough on its own I guess, without the sauce that only made it kind of strange. Also, I preferred to roast this at 425 degrees, about 25 minutes; much better than the low and slow time and temperature directed. Interesting to try, but I wouldn’t consider repeating this.
Was this review helpful?
20 users found this review helpful
This could easily have been much better than it was, merely by separating the sauce from the...