Reviewed: Feb. 18, 2012

This was amazing! I cheated and didn't do the whole garlic cloves, just added minced garlic to the cavity. Be sure and chop the rosemary up some before adding it. I didn't have cranberries on hand, so I didn't add them - having just apricots was still fabulous! I used cherry preserves instead of apple jelly (not a big apple jelly fan). I served this with broccoli-cheese-rice casserole and steamed spinach. Wow! Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Dec. 29, 2011

oo lalala this meal was delish! Made this for xmas eve dinner and the scent of rosemary and garlic wafting from the meat was heavenly. The only thing I did different was to sear the loin before roasting. The outer layer was crisp while the inside was tender and juicy. All of my guests went for seconds and thirds. Thanks for the recipe!

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Miss Susan O

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Reviewed: Dec. 27, 2011

Excellent recipe. I doubled the stuffing and sauce as recommended and was happy I did! I made this for my Christmas dinner and everyone loved it! One tip, I put the loins on a rack on top of the jelly roll pan and put some chicken stock in the bottom of the pan because otherwise the apple jelly and pan drippings burn. Definitely try this recipe!

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VWINKEL

Reviewed: Dec. 25, 2011

Absolutely Wonderful! Was made with Coconut Rice and Squash Casserole and salad!

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alemay59

Reviewed: Dec. 15, 2011

To save time, stuff nite before. 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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Sarah

Reviewed: Dec. 13, 2011

Broiling the top of the loin is key to making sure the fat/skin is crisp and not soft.

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Reviewer:

Nina

Reviewed: Nov. 21, 2011

OMG! You must make this. Best pork recipe I have ever had. I used a small 2.5 lb pork loin for 2 people and we have a little leftover. I used a meat thermometer and followed the instructions exactly - came out so moist and tender. I did add a little chicken broth to the bottom of the pan to loosen up the drippings and then used this when making the sauce and it was delish.

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Reviewer:

AngelaD

Reviewed: Nov. 12, 2011

most awesome pork loin dish...

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Reviewer:

tannygirl!

Reviewed: Jul. 17, 2011

My wife and I went nuts with this recipe, we never change anything the first time we make something, and the only thing we've done since was try different fruits. excellent, this is a keeper and it's been well used around here.

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eatumup

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Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

Reviewed: Jun. 9, 2011

Made the full 8 lb. recipe & quad-druppled the sauce. After letting it rest, I cut it in half & froze half the sauce & half the pork roast. This was incredible!

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