Not tender, not juicy. Maybe compared to other loin recipes, but not compared to chicken thighs and other fattier cuts of meat. I don't eat pork loin often, so my opinion may be biased.
Not sure what happened, but it took far longer to cook than expected. It came out well, but I think it's actually better the day after. I've cut up the pieces and put them in wraps and they've been lovely.
Someone mentioned making more of the glaze, so I did that but it was far too much sauce (didn't make the veggies). I kept some of the sauce to drizzle over the pork and rice in wraps. Delicious otherwise.
Beware of burning sauce on the baking pan.
I'd come back to this recipe again, now that I know what to expect.
