This turned out gorgeous and delicious! I went to 4 different stores looking for apple jelly and ended up using grape jelly instead since I thought it would go well with the port...and I was right! I didn't get any drippings either, just some burnt stuff. I did cook it on a rack. Next time I will spray the bottom of my pan with PAM and add some liquid to the bottom of the pan. It went perfect with the Syrah tasting we did that night!

Get up and Dance! My 5 year old nephew, who can be a picky eater, exclaimed.."This meat is good! It makes me want to get up and dance!" Have made it several times and it's the most requested from friends for special occasions.

This recipe was good. I substituted apricots for dried pears and used all the other original ingredients. It was a bit too sweet for my taste. I probably would not make this again. It was a good recipe, but I was the only one of my bunch that liked the sweet with the pork.

This was an instant hit. I made this for Thanksgiving and have made it for another family dinner and everyone raved about it! Declicious!!

I used this recipe for Christmas dinner and it was a hit. The pork loin was ultra tender and the apricots and cranberries infused the meat with a hint of sweet flavor that was not overwhelming. Don't let the long name scare you because the recipe is overall very simple.

Good recipe.

This meal was amazing! I served it for Christmas dinner for 6 and everyone was raving for the next two days. It was so tender and juicy. My husband even made the comment, "how can it still be juicy as leftovers?!?!?" I used pears rather than apricots and the flavor was sensational. I used two three pound pork loins with the same amount of stuffing for the inside. I also doubled the wine sauce and it tasted delicious - the perfect topping. The suggested sides were all a hit and it was all fairly easy to prepare. Thanks for all your rave reviews, I agree it really is "the Best!"

Not really a rosemary fan, but this recipe just sounded too good to pass up. I think it's normal for pork, but my roast was kind of dry. I substituted red cooking wine for the port so I cannot testify to what the sauce might have tasted like (our's was tasty), and I only had cinnamon apple jelly on hand, though really, no one could taste the cinnamon (the giveaway was the coloring-the jelly was red and that made the whole roast pink! lol) Overall, I definitely plan to play around with it and give it another shot!

Made this for Christmas Eve dinner for 20+ people...everyone raved! Didn't change a thing but cooked it a tad longer than suggested. Thanks for another hit dinner!

This was lovely. The scent, taste and presentation were perfect! I cooked at the temp. stated and had no problems. Even my non-meat eating husband thought it was beautiful.

This was delicious. I did double the sauce recipe as suggested and I did not strain out the bits when I made the sauce also suggested. This recipe did not come in under $25 as someone said because I did buy hormone-free pork and that is a bit costly. Nonetheless, it was not dry and the stuffing is delicious and not heavy like traditional stuffing with bread - will definitely make again.

This was WONDERFUL!! Prepared this easy and ELEGANT dish for our annual Christmas eve dinner for 19 and made the recipe as is. Everyone loved it and said it was our best christmas eve dinner yet!!!

I made this recipe on Sat for a dinner party for 8 people. It turned out wonderful. Moist and tender. I had a 5 pound roast and I roasted it for 35 minutes on 250 degrees and I was so worried it wasn't cooking I turned it up to 350 and it reached 150 degrees in another 35 minutes. I took it out and tented it and let it stay in a warming oven while we had our salad .I should have stuck to the plan , I'm sure it would have worked perfectly ...I'll try again when its just family. Anyway it was wonderful and the flavours were perfect!! Even though it had to wait for 30 min on warm it was fine!

I am planning on making this dish for a Christmas dinner gathering. I have read all the reviews and if you brine any meat you will never have to worry about dryness. I will take all the reviews and create my own version and will return to post mine..Happy Holidays.

Thought I would try something different than turkey for Thanksgiving...WOW! This recipe was great and easy to prepare. The sauce with port wine was gone before I knew what happened. I took the roast to an internal temp. of 155 and it needed another 10 minutes in the oven; roast was moist and everyone loved it. UPDATE: Since my first review I have now doubled the gravy/sauce because everyone loves it. Also, 1/2 way through the cooking I added some chicken stock to the pan so the drippings did not burn or stick to the pan; this make it very easy to scrape the pan for the gravy.