Reviewed: Apr. 4, 2011

It was a good place to start, but the cooking time would have made it too dry. I used toothpicks to hold it together.

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Reviewer:

blueflagbaking

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Apr. 3, 2011

Nice recipe Lois. Thank you. I did follow some of the other reviews and added more spices as well as adding chicken broth to the bread crumbs.

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Reviewer:

CHIBE

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jan. 28, 2011

I Loved this recipe and it was super easy!! I did marinate the meat in olive oil, 2 cloves of chopped garlic and herb and garlic spice for 7 hours first. I also used a stuffing mix with the celery mix just to get some extra flavour. The meat turned out so tender, I’ve never been able to make pork this good before. This was super easy and will definitely be making it again!!

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Reviewer:

Melanie

Reviewed: Jan. 6, 2011

I'd have to sayflavour is missing from this recipe...Personally i wouldn't brown the loin. Beautiful recipe, just missing seasonings. This recipie gave me an idea to stuff it with spinach, onion and red peppers, turned out amazing

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Reviewer:

Dana

Cooking Level: Intermediate

Living In: Mission, British Columbia, Canada

Reviewed: Dec. 17, 2010

Really loved this. Next time I will marinate the pork. It did need something. I think I will serve a gravy with it as well. It's one of those recipes you can make for company. Works with chicken as well.

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Reviewer:

Solange

Reviewed: Nov. 14, 2010

This is a good basic meal. I added one apple, 1 tbl spoon sage, chicken broth, a few raisins and an egg to the stuffing. Added garlic and rosemary to the tenderloin rub, and it was great.

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Reviewer:

Bill

Reviewed: Oct. 23, 2010

Fabulous! For a first time attempt at a stuffed pork roast/tenderloin, I found this very easy to do. I'm a fantastic baker, and not usually much of a "chef", so when this turned out beautifully, I felt great and it tasted great. I modified it this time (2nd time making it) to stuff a pork roast, instead of tenderloin - still delicious and the roast I used was a good one, so it didn't need any extra steps to tenderize.

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Reviewer:

Danielle

Cooking Level: Expert

Home Town: Stayner, Ontario, Canada

Reviewed: Oct. 11, 2010

I agree with the previous review that this is a very basic recipe. Here are the amendments I made: Prepared meat as suggested but did not fry it first. I used a loaf of day old calabrese bread and 1/2 loaf of day old foccacia bread. I added half a bunch of chopped parsley, one chopped apple, 3 scallions, 2 eggs and poultry seasoning to the stuffing. After tying it all off I rubbed the outside with coarse Himalayan salt and tucked several springs of rosemary under the string. Made gravy from a stock I made from a bit of the meat I cut off from the end of the loin with apple, celery, onion, bayleaf and 3 whole garlic bulbs. It turned out amazing.

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