Reviewed: May 21, 2012

Wow! I love this recipe! I made it exactly as written, but doubled the amount of sauce. I kind of wish that I had tripled it! I found the flavour right up my alley, and not spicy at all... I probably put a little less chili flakes though, as I just eyeballed it. This was great served with rice and the Oven-Roasted Asparagus from this site!

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3 users found this review helpful

Reviewer:

SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Dec. 9, 2011

Hubby really loved the sauce, kids thought it was a little odd... pretty good, fast

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3 users found this review helpful

Reviewer:

angie-b

Reviewed: May 19, 2011

We loved this! I didn't have the red wine vinegar so sub'd balsamic. I made 1-1/2 times the sauce and that was a perfect amount. This is a keeper for sure.

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3 users found this review helpful

Reviewer:

CookingUPaStorm

Home Town: Verdun, Quebec, Canada

Reviewed: Mar. 23, 2011

I didn't like anything about this sauce. Too sweet, too vinegary, and too spicy if that is even possible. Not good!

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3 users found this review helpful

Reviewer:

jodicooks

Reviewed: Feb. 1, 2011

I made this last night and it was absolutely delicious!!!!!!!!

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3 users found this review helpful

Reviewer:

Vivi

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

Delicious! Didn't have all ingredients so I improvised and it turned out great! Basalmic Vinegar; Onion Powder; no Horseradish and cooked in a skillet. Used as a marinade.

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5 users found this review helpful

Reviewer:

csisson

Reviewed: Jan. 13, 2011

not bad....I was surprised that the sauce was such a small amount. I also didn't fool with the grill tonight, so I baked this in the oven at 450 for about 20-30 minutes...still very moist and tasty. I like the sauce....just might take a little getting used to not having the meat swimming in the sauce

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10 users found this review helpful

Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Dec. 30, 2010

incredible - just follow recipe and you will have an amazing dinner. served with brown rice and veggies, really really good

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7 users found this review helpful

Reviewer:

KMS1970

Cooking Level: Intermediate

Reviewed: Dec. 4, 2010

Very good! I used 1.5 tbs of red wine vinegar, 1 tbs of Emeril's mustard with horseradish (no horseradish separately), and 1/2 tsp of crushed red pepper flakes. This was sufficiently spicy without being overwhelming. Definitely double the sauce. I did not marinate the pork - just added the sauce after cooking like the recipe says, and it was delicious! Served it with green beans and a non-spicy risotto (which helped balance out the spice).

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5 users found this review helpful

Reviewer:

ShortOnTime

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

everyone LOVED the sauce! i actually had to double the sauce because i knew that so many people would like it. My changes: I didn't have horseradish or red pepper flakes so i doubled up on the mustard. I also added in spicy brown mustard to give it some spice. I was told to add sriracha next time, so i think i'll do that! loved it!

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6 users found this review helpful