Reviewed: Jun. 16, 2009

Everyone loved this. I did change it from stuffed pork loin to stuffed pork chops. The sauce was great!

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yo.mags

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

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Reviewed: Jun. 2, 2009

I simply followed the recipe and we loved it.

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ruth

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Reviewed: Mar. 31, 2009

Delicious! There is a lot of stuffing to get into the pork - I actually cut three pockets and this worked well, used all the stuffing and added extra flavor to each slice. Also added some goat cheese.

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Ellen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Duxbury, Massachusetts, USA

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Reviewed: Feb. 22, 2009

I didn't change a thing except I used thick boneless pork chops. I just cut the chops down the middle to make a pocket and stuffed the spinach into each of them (3-4 chops). Could have used more orangy flavor but maybe it was the brand juice I used or I could have squeezed fresh oranges w/pulp in with it. I didn't think the cumin would work well, but it did. My husband loved it and we both agreed that we would have paid at least $15 or more at a restaurant for this. For side items, I sauteed fresh green beans in a clove of garlic and butter and then added about 1/2 cup of white vinegar . Low (2) heat or you will burn the garlic! Cook until dark green, of course. For a second side item, I caramelized some apples with butter, let them sit covered until soft, then added about a 1/2 teaspoon of sugar and a few dashes of cinnamon. Medium down to low heat for about 20 minutes.

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mrswalker2005

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Reviewed: Jan. 7, 2009

Excellent recipe. I didn't change a thing.

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Kevin

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Reviewed: Dec. 17, 2008

This was the best pork recipe I have ever tasted! Normally my pork leftovers sit in the fridge and don't get eaten but my husband and I ate this for lunch and dinner it was so good! I halved the recipe because that was how much pork I had and used a meat thermometer to tell if it was done. I didn't feel like chopping an onion so I used a dash of onion flakes instead and it worked! I didn't use the kitchen twine because I didn't have it and found out it's not necessary. I covered the pork in the gravy I used for the mashed potatoes (one can of chicken broth stirred and simmered with one can of cream of chicken soup) and it was spectactular! We will definitely be making this again. You feel like you're eating at a nice restaurant!

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Rachel

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Reviewed: Oct. 24, 2008

This recipe was fabulous!! I made this dish for my family and friends, they all told me they would've paid big money in a restaurant for this! I also added mushrooms and shredded cheese.. all I had was cheddar... turned out perfectly!!! Thanks!

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Jeni

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Jul. 14, 2008

I d-e-s-p-i-s-e-d this recipe. The spinach was a mess of goo. It was mushy. I dont think the pork needed to cook that long, I had to take mine out way early because it was drying out. I followed the recipe to the dot and it was extremely disapointing. I will NEVER try it again.

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Lauren Love

Cooking Level: Professional

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Reviewed: Jun. 27, 2008

I made this last night for dinner, and got nothing but raves. It was very good. It was a little dry, but I think that's because my roast was bigger than the one in the recipe.

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Joanna

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: North Augusta, South Carolina, USA

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Reviewed: May 15, 2008

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. And since I first made this I've learned to double the spinach stuffing mixture. It is so much better and makes the presentation even more distinct. I also have been known to add a shot or two of bourbon to the sauce!!!

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BevF

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 17, 2008

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

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Apr. 7, 2008

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.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

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 :)

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Nicole

Cooking Level: Expert

Living In: Essex Junction, Vermont, USA

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Reviewed: Mar. 15, 2008

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. :)

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Jan. 16, 2008

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!!

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NocturnallyBlessed

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Reviewed: Dec. 11, 2007

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.

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egirl

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Reviewed: Oct. 28, 2007

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

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Ute

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Reviewed: Oct. 4, 2007

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.

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Tammy W.

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Rockton, Illinois, USA

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Reviewed: Sep. 23, 2007

Was not a favorite :(

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LeslieK

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Reviewed: May 14, 2007

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!

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