Reviewed: Dec. 23, 2006

I made this recipe at the last minute one weekend and it was great. I didn't have any apple jelly, so I substituted whiskey marmalade that I'd been saving. The flavor was incredible. I do think that next time I will substitute another spice for the rosemary or use less rosemary as it was a little overwhelming.

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kcrawford

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Reviewed: Dec. 22, 2006

sooo yummy....since I was only serving my husband and myself I used a much smaller roast but the same amount of sauce as other reviewers suggested. It turned out perfect although the extra apple jelly glaze on top of the roast carmelized nastily in the pan and meant there were no brown bits for the gravy...otherwise no problems though and shouldn't be a problem with a larger roast.

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Tracie

Cooking Level: Expert

Living In: Merritt, British Columbia, Canada

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Reviewed: Dec. 4, 2006

Wonderful way to use a pork loin. It was on sale this week at my local market and I prepared it for Sunday dinner. Excellent flavor! I added dried cherries to the fruit mix only because I had them. The sauce was superb! This is a real keeper. Many thanks!

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Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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Reviewed: Dec. 2, 2006

I will definitely add this one to my recipe box. This turned out very delicious and moist. The sauce compliments the pork and what is stuffed in, yummmm... I plan on making this one for dinner guests and holidays. I thought it was fairly easy considering how impressive it tastes! Thank you for the wonderful recipe...

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Sage_Nigel

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 11, 2006

I made this for Christmas Dinner 2005. My family still talks about it and asked that I make it again this year.

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Colleen

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

Wonderful flavor especially with the sauce! The only complaint would be that it is very time consuming to prepare.

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Linda

Cooking Level: Expert

Home Town: New Middletown, Ohio, USA

Living In: Fussa, Tokyo, Japan

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Reviewed: Oct. 22, 2006

I made this last night and it was the best pork roast! Very moist. My family wasn't wild about apricots but they still ate it. I was wondering about using chopped tart apple instead...Had a 5 lb roast and roasted it @ 350 for 1 hour, 10 min then 400 for 20 min. Perfect!

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ASHBYKING

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Reviewed: Sep. 30, 2006

This was a fantastic dish. I used cherry essence prunes instead of apricots. I used a 3 1/2 lb roast and the timing was a bit off. At 90 mins it was already at 155, so for a smaller roast check the temp before 90 mins. It was still very good. My boyfriend thought it was not overdone, but I thought it was a tad bit tougher than I would have liked. I would also bake in a smaller glass casserole dish rather than a cookie sheet. The pan drippings burned on the cookie sheet. DEFINATLY double the amount of sauce. It was the best part.

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DDeFebbo

Cooking Level: Intermediate

Home Town: Attica, New York, USA

Living In: North Charleston, South Carolina, USA

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Reviewed: Aug. 18, 2006

This was delicious. I bought 2 1.5lb pork loins and used the exact amounts for the sauce and stuffing. I cooked them at 250 for about 90 mins and then turned up the heat to 425 for about 25 minutes. I removed them when they registered 150 degrees and they were fantastic!!!!

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MICHELLE_MANDELL

Cooking Level: Expert

Home Town: Milford, Massachusetts, USA

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Reviewed: Aug. 9, 2006

This was so yummy! I did not have a shallow baking pan, so the drippings turned black and stuck to the pan. Even then it was still so good! Double the sause! The sause was the best!! Sooooo yummy over mashed 'taters!

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Jessi Glover

Cooking Level: Expert

Home Town: Clarksville, Indiana, USA

Living In: Covington, Kentucky, USA

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Reviewed: Apr. 18, 2006

I agree- you need to change the temperature. A 6lb roast will take about 1 1/4-1 1/2 hrs at 325`. Use a working meat thermometer to check for doneness at 155-160`. It is a beautiful presentation! I used dried apples instead of apricots, and also dried cherries(yum). My sauce did not come out "saucy" but more "brothy", but it tasted good, and I agree it should be doubled to have enough. I will make this again! Thanks for sharing.

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MHBMHB

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Reviewed: Apr. 6, 2006

Sophisticated & soooo flavorful! Not too difficult to prepare either. I used a 3lb pork loin (rib section) & baked at 350 degrees for about 1 1/2 hours. I broiled it at the end for a few minutes. Perfect presentation & texture. I used the same amount of ingredients from the original recipe (8lbs pork loin) & doubled the sauce at the end. Way more than enough for two people. Plenty of leftovers, which we plan to have tonight :) Definately give this a try. A good trick - add some chicken stock to the bottom of the pan every twenty minutes or so & stir w/the drippings. It'll keep the bits from burning & you'll have plenty of "drippings" to make the sauce. Great when you want to double the sauce. Also, baste the roast each time you add the stock. It keeps it moist and flavorful :)

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jayne

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2006

Great recipe for special occasions! Highly recommend for an experienced cook.

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Southern Lady

Cooking Level: Expert

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Reviewed: Jan. 7, 2006

I made this for Christmas dinner and it was very good. The sauce really makes it, and I'm sure it would be great on chicken as well.

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Aileen

Cooking Level: Expert

Home Town: Grand Junction, Colorado, USA

Living In: Longmont, Colorado, USA

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Reviewed: Dec. 31, 2005

Made this for Christmas dinner, and everyone loved it! I had no apple jelly, so I used Red Currant instead. It was DELICIOUS - try it for an interesting variation! I used a 9lb. roast, so the 150 just wasn't cutting it. After 2 hours in the oven, and about an hour before my guests were due to arrive, the internal temp was only 80 degrees. I turned the oven up to 350 until internal temp was 130-ish, then turned up the heat to brown it. Everyone raved about this pork and the gravy! I thought it was too dry. (I cook pork roasts weekly in my Romertopf, and they are always much more juicy). I only gave the recipe four stars because the cooking times/temps do not scale well to different sized roasts. I imagine the recipe works perfectly when using the authors originally intended roast size.

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POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Dec. 30, 2005

The flavor was outstanding. The only thing I did differently was I injected the fruit mixture because I did not have kitchen twine. I also baked it at 350 for 4 hours (5 lb. roast) It was fall apart delicious. Thank you.

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sherri

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Reviewed: Dec. 30, 2005

Wow! A very impressive, affordable, and tasty way to feed a crowd. The sauce was a hit too. I sprinkled some cranberries and paprika on top of the roast for added drama when serving. I used an 11 lb. loin and found I needed to increase the temperature to 300 and longer than 20 min at 425. Took 3hrs to cook. Definitely give this one a try, just be sure to leave plenty of time to ensure it is cooked before guests arrive.

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Red Rumba

Cooking Level: Intermediate

Home Town: Huntington, Indiana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 27, 2005

Incredibly tasty and very easy to make. Was a huge hit for Christmas dinner. I was kind of disappointed there wasn't as much left over as I thought there'd be!

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Lunarsola

Cooking Level: Intermediate

Home Town: Anacortes, Washington, USA

Living In: Ferndale, Washington, USA

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Reviewed: Dec. 26, 2005

excellent, outstanding and superb! we had this for christmas eve dinner with my parents and we all agreed that this recipe has won a special place in our family's traditional holiday recipes. i had no trouble with the cooking time. i thought i might, but it came out wonderful. the pan drippings were even a little bit over done. i did use a much smaller roast, about a 3 lb. i will be making this meal again in about two weeks when my brother comes in for a visit. next time i'll stuff the roast more and definitely make more sauce. i served this with a caprese salad, the recommended roasted onions and mashed potatoes. one last thought, the meal wasn't too heavy and didn't sit like a brick in my stomach like a lot of holiday meals tend to do. best christmas eve ever! 1/14/06 i made this again for a visit from my brother, his family and my grandmother and her husband. everyone raved (even the skeptics). this time i used 2 3lb. roasts and still the cooking time worked perfectly. we thought we might have leftovers, didn't happen.

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BEAUANDLILYSMOM

Cooking Level: Intermediate

Home Town: Exton, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 26, 2005

I loved this but found the temperature confusing - we followed others' advice and did 350 instead. Took about 1 1/2 hours for a 6 lb. roast - probably could have cooked it a little else. Anybody else have problems with temp & time? I'd love to try it again!

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katiela

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

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