Reviewed: Jan. 4, 2012

We loved this!!! I only cooked for 1.5 hrs total (I think 2 hrs would be too much. I also used about 4 cloves of garlic ...LOVE GARLIC! It was fabulous and my husband loved it!

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Reviewer:

sahall46

Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

Reviewed: Aug. 14, 2011

I used it with stuffed pork chops, baked them in foil tent and put sauce on the last 10 minutes of baking uncovered. Loved the spinach stuffing & the sauce, Plenty of sauce, I'll use this one again. bake 50 mins. at 350, 1" bone in chops easy clean up.

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Reviewer:

kathymcfadden

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 26, 2011

this was the best pork loin roast I ever had. Made it in a Pyrex roasting pan w/ lid and it was delicious. After the spinach and onions were sauteed, I mixed in some Feta cheese, into the filling mix and stuffed the mix onto the pork-loin. YUM!!!

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Reviewer:

smoshlak

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Reviewed: Jul. 2, 2010

I thought this was great! Instead of a pork loin, I used 4 pork chops and stuffed each one individually, but it tasted amazing!! I used a little more OJ than it called for, so it was a thinner sauce. Oh, and I peppered my chops before I basted them and used italian bread crumbs. My hubby is very picky and he liked it even more than I did! And my 2 year old ate spinach!!! That's a five star in my book :)

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Reviewer:

~Holly~

Reviewed: May 20, 2010

Sorry, I found this to be very bland. It had absolutely no flavor to me. I put some shredded mozzarella cheese in with the spinach stuffing and omitted the teriyaki in the sauce (because I don't like teriyaki). I gave it two stars only because I deviated from the original recipe. Other people seem to like it a lot.....my family and I did not care for it.

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Reviewer:

PUNKIN4223

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: New Caney, Texas, USA

Reviewed: Apr. 27, 2010

This was a great recipe! I used pork chops instead of a tenderloin, and it still turned out wonderful!

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Reviewer:

Amanda Casella

Cooking Level: Intermediate

Reviewed: Mar. 12, 2010

I've done this recipe before and it's better to me without the sauce. I kicked it up myself and wrapped it in bacon and then seared it before baking. Also, I added mozzarella cheese! I'm doing it for a large cookout tomorrow using a 9 1/2 lb loin!! Wish me luck! I'll review afterwards

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Reviewer:

Deana1313

Reviewed: Mar. 7, 2010

Excellent dish! Used 1lb of spinach and increased the butter by 4 tbs for sauting along with Italian seasoned bread crumbs. Baked for 1 hour and brazed with remaining sauce and baked again only 10 more minutes (used meat thermometer to confirm completeness). Suggest making more sauce to coat when serving. Also, would consider adding a mozorella or provolone cheese to stuffing. Definitely a recipe I'll make again! Thank you.

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Reviewer:

MattH

Cooking Level: Intermediate

Reviewed: Feb. 10, 2010

This stuffing is great and will be made often.

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Reviewer:

ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

Reviewed: Feb. 7, 2010

This recipe is amazing though I made some adjustments. I used fresh baby spinach instead of frozen and sauteed the onions, garlic and spinach in olive oil instead of butter, and I made my own breadcrumbs with sourdough bread. I'm looking forward to making this again but adding bourbon to the sauce like one of the other reviewers recommended. Fantastic recipe!!!!!!!

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