Reviewed: Jan. 21, 2012

This was an excellent recipe I will definately make this again.

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Reviewer:

FRANLIE0301

Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA

Living In: Riverside, Rhode Island, USA

Reviewed: Jan. 4, 2012

I stuffed with walnuts, apples, dried plums, applesauce and small amount of coconut flour...was good..didn't like original receipt it was mushy...

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Reviewer:

lori

Reviewed: Jan. 5, 2011

We loved the pork, but wouldn't eat the stuffing after the first night. My husband said it wasn't as sweet as he was hoping it would be and it really didn't have any flavor. I'm not sure if I'll try this again or not, if I do there will be changes made...

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5 users found this review helpful

Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Fort Carson, Colorado, USA

Reviewed: Dec. 25, 2010

This recipe is very good and makes a lot. This was last minute choice after extended family Christmas was cancelled at the last minute due to weather. My one caveat is that if you don't like sweet stuffing this one may not be for you. I did make a couple of changes. Stuffing mix with herbs (it was not what I was looking for initially but we where shopping @ 6pm on Christmas Eve after getting home from vacation) instead of bread crumbs. I mixed the seasonings into the liquid mixture before the stuffing was added to get it disbursed well. Put salt, pepper, whole cloves and brown sugar on the roast after stuffing prior to cooking.

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Reviewer:

JOBINSKI

Reviewed: Dec. 5, 2010

Fabulous!

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Reviewer:

Ivy-Jo

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Cooking Level: Professional

Home Town: New Ross, Nova Scotia, Canada

Living In: Miami, Florida, USA

Reviewed: Apr. 17, 2010

This was my Christmas dinner last year and I can't simply forget it. It was delicious! Easy, simple and great for sharing. It was my first time cooking pork roast so I was happy and pleased. Will do it for a special occasion soon!

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Reviewer:

lechealpina

Cooking Level: Beginning

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 12, 2010

I used fresh bread crumbs and less water and half of a whole pork tenderloin. It was very good. I think next time I will use more apples and nuts though to give it more crunch.

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Reviewer:

bekah

Cooking Level: Intermediate

Reviewed: Mar. 9, 2009

I changed quite a bit about this recipe and it was delicious. The first time I used the bread crumbs and we didnt like the texture but the flavor mixture was great. The second time I cubed (1&1/2 cm.) lightly buttered whole wheat bread and oven toasted it to replace the bread crumbs. I used a tarty, chunky apple/cranberry sauce that I had made myself and added 1/2 cup raisins and an extra 1/4 cup walnuts. I used beef bullion rather than plain water and as usual, I upped the amount of spices a little. We had it for Christmas dinner and there wasnt a scrap left over. I will definately make this again.

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Reviewer:

Tina & Rob V

Reviewed: Feb. 28, 2009

Easy and Soooo good. I had to omit the walnuts due to a nut allergy but it was the best stuffing I have ever tasted. The family raved!

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Reviewer:

Michelle Reger

Cooking Level: Expert

Living In: New Hope, Minnesota, USA

Reviewed: Nov. 28, 2008

This was super simple and tasty! The pork was so moist - yum. I made some adjustments to the the stuffing: Increased applesauce to 2 cups Substituted chicken stock for water Added 5 pieces of bacon Next time I will add raisins as well. Also, it did not look very appetizing - I am going to try searing the roast first, perhaps with some brown sugar rubbed on the outside.

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14 users found this review helpful