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WOW! Absolutely delicious, and so incredibly full of flavor. All with ingredients that I always have on hand which is great. DH is not the biggest pork fan but he could not stop raving about this, that's the true test :) This will definitely become one of my go-to meals. Thanks for posting another winner Kitten!
Delicious!! I made it almost exactly as written. The only change I made was to take out the garlic before I cooked it. Still had a great taste without being overpowering!
Thanks for posting!
Another smash hit you have Kittencal! The pork loin came out juicy, tender and the glaze just put it over the top. DH flipped over this! He couldn't stop eating it!! He's looking forward to the next one...LOL! I did substitute Splenda Brown Sugar Blend for the brown sugar, yes of course I had to low carb it as much as possible. Very easy and I made this in my new Nuwave oven! Awesome as always Kit!! Thanks!
Lovely! We loved the glaze and the pork loin came out very juicy and tender! I mixed a couple of tablespoons of Dijon mustard into the prepared mustard but otherwise followed the instructions exactly. The timing was perfect for a 2.5 lb roast, the meat thermomether read 160 when I took it out!
Thanks Kittencal for another great recipe!
This was very good! I did not have the apricot preserves so I used Peach and I cut the mustard back to about 2 Tablespoons. My kids even loved it!
AMAZING!!!! This is the best pork roast I have ever had, hands down! I halved the recipe and it turned out perfectly. Very tender and slightly pink in the middle. I should have made more because we could have eaten more of this! The one funny about this is that there must have been a reaction between the garlic and something in the marinade because the garlic turned a bright bluey green! It made them easier to pick out though - LOL!!! Made for P-A-R-T-Y tag. Thanks Kittencal! :)
Very good! The glaze was amazing! I had a 5 pound pork loin roast and it was perfectly cooked after being at 325 degrees for 2 hours. The garlic was a bit much for us though, next time I may not use it, or use less, and we are garlic lovers! Will definitely make again...
This was truly amazing! It smelled so wonderful while cooking and the mustard apricot glaze was excellent tasting! The leftovers did make great sandwiches. I think this would also be great for chicken. Thanks for a keeper KITTENCAL....
This is a fantastic recipe. I altered this a little to use for 1-inch think bone-in chops. I just chopped the garlic finely and included it in the marinade (I marinated for 3 hours), then pan-fried the chops. I set aside some of the sauce to brush on them while cooking. <br/><br/>I also skipped the butter in the glaze... I'm sure it's much better with the butter, but I wanted to cut a little bit of fat, and it was still amazing.
Perfect! Very tender pork. Go easy on the garlic though, I don't like tons of pieces of garlic throughout the roast. The glaze is wonderful. I plan to make this for company. Great recipe Kittencal!!