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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
Excellent recipe. I doubled the stuffing and sauce as recommended and was happy I did! I made this for my Christmas dinner and everyone loved it! One tip, I put the loins on a rack on top of the jelly roll pan and put some chicken stock in the bottom of the pan because otherwise the apple jelly and pan drippings burn. Definitely try this recipe!
1 user found this review helpful
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Reviewed On:
Dec. 27, 2011
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