Reviewed: Jul. 26, 2009

Excellent!

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sandaddict

Cooking Level: Intermediate

Home Town: Cameron Park, California, USA

Living In: Placerville, California, USA

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Reviewed: Jul. 21, 2009

not that hard and an incredible dish for a holiday or special dinner!

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jenkbridges

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Reviewed: Jun. 30, 2009

Great recipe. I followed the recipe as instructed except that I also mixed the port wine in with the stuffing. I served it with carrots and potatoes that I baked with the tenderloin after about an hour of it baking by itself. Excellent dish!

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Amanda

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Reviewed: May 19, 2009

I made this for Christmas and it was a hit. Tasted even better the next day.

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tjimmo

Cooking Level: Intermediate

Home Town: Woodbury, Connecticut, USA

Living In: Colchester, Vermont, USA

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Reviewed: Apr. 22, 2009

Good starting point but the cooking technique was a problem for me - the 400 degree part at the end scorched the roast, burnt up the pan juices and ultimately it was dry. Next time I'll sear it off in a pan, start at 400 then drop to 325 until a 150-160 internal temp. Aside from that, the flavor was good. Used dried cherries, blueberries and apples instead of apricots and halved the rosemary (I like the smell but not the taste) and subbed with fresh thyme. Sauce made as directed and it was lovely. As another poster said, I'd test run it before serving to company.

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SomedayGirl

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

This is a delicious recipe! My mom wanted me to find a recipe for pork loin, so I found this one and she made it. The pork was so moist and the sauce was delicious! The only problem is that the sauce started to burn early on, so I would recommend waiting to add the apple jelly mixture until later so it won't burn.

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ERINDENISE21

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Mar. 23, 2009

Very delicious and easy to make. Didn't calculate properly, so ended up with a LOT of left overs, but made a good sandwich!

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DOORDANA

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Mar. 13, 2009

it was a lot of effort, but had a pretty good taste.

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pcolamom

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Reviewed: Jan. 20, 2009

My husband made this for our Sunday dinner and I have to say that this was not only beautiful, it was absolutely delicious--our picky kids even ate it! The pan sauce was divine and was a perfect compliment to the roast and the white rice we had on the side. Will DEFINITELY make again, thank you.

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Janee'

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Jan. 10, 2009

This was a huge hit! Delish! I don't make substitutions usually when trying things for the first time, but I didn't have any port, so I used sherry and it was great. Thank you!

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Rebekah001

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 6, 2009

I tried this, but used beef loin instead of pork. I used red wine in the dripping sauce. It turned out really great.

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Nette

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

I halved the recipe and used a 4 lb loin roast and it certainly made plenty for my BF and I, with lots of leftovers. And considering the roast was les than 8 bucks the recipe definitely a keeper. I can totally see myself serving this to company. Next time I would probably mince and then saute the garlic as jrbaker suggested as the BF wasn't too crazy about the whole cloves. I also coarsely chopped the apricots. Although my roast was at room temp, it did take quite awhile longer than the recipe stated (and the time was for an 8 lb roast too) so just give yourself some extra time. The sauce was quite good though very sweet. I think next time I'd like to try it with a more traditonal pork gravy (maybe drippings, chicken stock, white wine and some herbs).

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Jan. 4, 2009

My family is not big on other meats other than venison but they loved this loin roast. I didn't have the port wine but just used white cooking wine might make a difference but none the less it was a hit!!!

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Heather2008

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Reviewed: Jan. 1, 2009

Great tasting roast. Easy to prep. Make sure roast is at room temp before putting in oven. Cooking times were perfect.

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AIVARS

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Reviewed: Dec. 31, 2008

My family and I loved this recipe. It was so easy to make, flavorful and beautiful. It was definitely the highlight of our Christmas dinner.

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Brenda C.

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Reviewed: Dec. 15, 2008

My husband and I served this for a Christmas dinner party over the weekend. We cooked it for about an hour at 250 and then turned up to 350 for remaining time. I couldn't find apple jelly, but found apple jalapeno jelly which tasted spicy out of the jar, but couldn't taste the spiciness on the meat. It tasted really nice. We also used a dried fruit medley by Sunmaid, that had apples, apricots, prunes, etc in it. It worked out really well. Topped with the port sauce, this makes a very attractive and tasty main course. We served it with scalloped potatoes (also an all-recipes recipes) and fresh green beans. I will make it again for my family for Christmas dinner! yum!

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on the go mom

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

I made this for Thanksgiving this year and it was so delicious. Everyone loved it, especially the port wine sauce. It seems a little daunting at first but once you start, it is really easy. I highly recommend it in lieu of boring turkey.

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frascani

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Reviewed: Nov. 23, 2008

This is an excellent recipe. Easy and very impressive to serve. I was generous with the olive oil. Dried rosemary is fine to use though I used less than the 3 T. calleld for of fresh rosemary. After I covered it with the extra oil, apple jelly, garlic and rosemary, I baked it, but did not finish the recipe with the wine, etc. People were very impressed with this(The reciped was increased to served a party of 35).

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John's Cook

Cooking Level: Intermediate

Home Town: Dunkirk, New York, USA

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Reviewed: Sep. 14, 2008

Was wonderful, gave it 4 stars because it was a tad dry. Not sure why, I did baste a few times....

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Brenda

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2008

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!

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