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This is delicious! My family raved over this...even the kids. And it was easy to make. I will definitely make it again. Like others, I did not have the Karo specificied on hand -- and I don't use corn syrup in my cooking, so I substituted maple-flavored agave syrup. It was wonderful. I served it with basmati rice, green beans with bacon and onion, and fried cinnamon apples. Thumbs up!

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Fancy Cake Lady October 29, 2012

This was a GREAT choice! Quick & Easy my family loved it! I didn't have apple cidar vinager so I used white vinegar and I had ONE apple left, I cut the apple up and put it on the bottom of the pan before I added the pork! It was wonderful!! Thank you!

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kjburry01 November 30, 2011

An excellent recipe for pork that I'll be making again and again! Easily transported to the cottage as the glaze can be made ahead. I used maple syrup with a bit of brown sugar as suggested and pork chops, served with sliced potatoes onions and carrots grilled in foil. Teenagers and adults all loved it. Thank you!

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Cookin-jo May 30, 2006

Yum! I made this as a OAMC recipe by placin all the ingredients in a ziploc bag and then freezing. I defrosted it overnight and then cooked it on the grill. The pork was tender and full of flavour. I wasn't sure about the Karo syrup either so I just used 1/2 cup of maple syrup and about 2 tsps of brown sugar and it worked well. Thanks for posting!

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* Pamela * May 15, 2006

Ultimately a tasty meal. I wasn't sure about the Karo with Brown Sugar, whether there's actually a product by that name sold somewhere or whether it was a homemade mixture. I used dark Karo syrup and about a half cup of brown sugar. In addition I added about a quarter tsp of ground ginger and a half tsp of garlic powder to the sauce mix. It was a variation on teriyaki and a nice blend. I roasted the pork and it came out nice and tender at 20 minutes per side.

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ReeLani January 30, 2006
Apple Mustard Glazed Pork Tenderloin