"This is an easy recipe but my carrots were still a bit crunchy by the time the whole thing was cooked. Also I don't understand why you have to put it in a loaf pan first and then put it on a baking sheet. It just created another pan to wash. I did like the glaze and it was very moist. "

"Great recipe though I did not refrigerate overnight. I used pork belly for the salt pork and combined Ina Garten's approach with this one, using brandy to deglaze before I put in the carrots, onions and celery. I also did not use two bottles of wine but wished I did since I did not have much sauce. We cooked it for more than 2.5 hours, not on purp""