We agreed the basic recipe was okay. But I would never have cooked it that long. I took it out at 145 degrees and tented it for 15 mins. For my family we added more garlic and some cilantro in the stuffing and more cumin in the sauce. For other friends who like things sweeter I decrease the ketchup and up the teriyaki sauce. I also make the sauce several hours ahead so the flavors meld, chill it and then bring back to room temp.

I actually changed the sauce a little bit and increased the orange juice and added maple syrup... I seared the pork before putting it in the oven, poured the sauce over it, then covered it and baked at 350 for 30 minutes. It was a little dry so make sure you check every few minutes because it will dry up quickly. I served it with orange and saffron infused rice. yum yum

After I read other reviews, I still thought that we would like the sauce b/c we love sauces on everything. The sauce for this is just odd. I love teriyaki sauce but this is just not a tasty combo w/ the ketchup. If you try it, I certainly would use plain breadcrumbs. I used seasoned and it was just too many flavors going on.

Really great! I too doubled the sauce...and added some chopped red cabbage to the spinach stuffing. Everyone raved about it...and it filled the house with an amazing aroma! Definitely adding it to my favorites :)

Made this recipe like a month ago, so i don't know why i totally forgot about the ratings. I liked the filling in this recipe, but it needs a little bit of tweaking. First of all it's begging for salt! otherwise It'll be extremely bland and boring. Also added a can of mushrooms and a bit of white wine (in less than 5 min it's evaporated). Omitted the orange juice. We didn't care for the sauce anyways, but i think the overall result was ok. Next time i'll try another sauce, keeping the same filling. :)

I loved this recipe and so did my family! Wonderful flavors! I actually changed a few things though... I used fresh spinach instead of frozen and I added feta cheese to the mixture (at the same time the breadcrumbs were added). I didn't realize that someone drank the last of the OJ before I starting cooking but I substituted it with the only other juice I had in the house: Mango! It was actually wonderful and I think it was more tasty than the OJ would have been!! I also used corriander instead of cumin. Although it takes a long time to cook this meal it is well worth the wait. OH and while I was waiting for it to cook I took the opportunity and made a wonderful risotto during the last 50 mintues that the pork was cooking! Great side dish with this meal!!

Very tasty, with the recommendations made by other reviewers. I used boneless pork loin, which I tenderized with a mallet. In the stuffing, I added sliced mushrooms and used three cloves of garlic. I also added shredded mozzarella cheese when assembling. Tasted great! Cooked to internal temp of 160, which took less than an hour... was still moist.

I found this recipe here a while ago and keep making it for my family, they love it!!!! Great Job!!!

I used the added ingredients of the following review and it was much better than the original recipe. "Reviewed on Feb. 11, 2005 by STEVE1971" He added prosiutto and mozzarella.

Was not a favorite :(

I've made this recipe several times to rave reviews including once for a wedding reception where it was a highlight @ the buffet table. Thoe only change I would make would be to cook it less (1 1/2 hours was quite enough), depending on your oven.....check it periodically. Bon Apetit!

I LOVE this recipe! I tweaked it a little by adding extra garlic, seasoned bread crumbs and I use fresh spinach, but still EXCELLENT! I'm making it tonight again!

I really thought I was going to love this. The pork was very juicy and tender, but I simply didn't like the flavor. I think the ketchup brought a vinegar taste to it I didn't like with the orange juice (I don't care for ribs cooked with vinegar, so I should have realized this). I also found the stuffing was very bland. I gave it two stars because I wouldn't make it again as written, I'd have to tweak it a lot.

i just made this for dinner, my husband and i loved it. I followed the recipe exactly, except i doubled the sauce and i basted every 20minutes. We will def make it again.

I just made this recipe for a dinner party and it was a huge success. I didn't think I's like the orange flavored glaze so I substituted apple cider for the orange juice and the flavor was great.

Great Dish!! The only deviation from the recipe I had; was to substitute red wine for the orange juice. Turned out WONDERFUL!! I'll use this recipe again!~

I can only rate the stuffing on this recipe because the sauce part did not appeal to me. This was good and it went very well with the pork. Thanks!

This is a really great recipe. My whole family loved it. I took other reviewers' advice and doubled the sauce. I think next time I will triple it-- it's that good. The only thing I did differently is brown the outside of the roast before cooking in the oven.

Different & will make again. I used fresh spinach from the garden & only 2T of margarine. When I went to baste & cover the roast, my sauce had dried up. All came out ok though after covering & finish baking. Next time I'm going to baste even when it is uncovered & try mozzarella & mushrooms with the spinach mixture also.

Great recipe and very tasty! If you want to be brave, I like to mix up a sour creme sauce with some spinach, dijon mustard, crushed thyme, a little black pepper and serve with it. It really sets it off! BTW - I like to take the pork out of the oven at 145 to 150 degrees. It will finish cooking by the time you serve, and reduce the chances of dry meat!