Comments on: Peach Bourbon Pork Roast

By: T. R. Chow

T. R. Chow — Mon, 02 Jun 2014 19:14:38 +0000

The sauce is fantastic. The pork loin was a bit try, but that’s my fault for overcooking it. I plan on using the sauce for a baked ham in the future. My advice is to use a digital thermometer that is inserted into the meat while it cooks, so that you don’t overcook it. Very easy to so with lean pork.

By: Cathey

Cathey — Mon, 10 Feb 2014 22:16:09 +0000

great flavor, added a few extra’s to the sauce, never thickened sauce and put sliced meat back into the pot for 5 mins before serving. Thanks for the recipe. Served it with red lentils.

By: Cathey

Cathey — Mon, 10 Feb 2014 22:12:52 +0000

used 2 1/2-3 # end pork loin. besides 12 oz jar jam, Dijon and used brandy (ok maybe a little extra). used 1/4- 1/2 C duck sauce, 1/2 c apple cider, Worcester, gravy master. Reduced sauce a little before adding to pot. oven 375 1 hour 20 mins. meat was ever sooo tender, cooked sauce about 5 mins to thicken (DID NOT ADD A THICKENER). Sliced meat and put back in pot for 5 mins. AWESOME. Served with red lentils. Guys went crazy, packed with flavor and not sweet.

By: Cathey

Cathey — Mon, 10 Feb 2014 22:04:51 +0000

this is a test to see if comments are for my eyes only?