Reviewed: Feb. 20, 2012

I loved this recipe. I used all fresh incredients/spices. The bacon on top added wonderful flavor. I made this for company and got rave reviews! I did alter the time to shorter as mentioned by other reviews.

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Reviewer:

beth Gress

Reviewed: Jan. 16, 2012

I used stove top pork stuffing and it worked great! The bacon is necessary to keep it from drying out, and it doesn't take forever to cook so watch it!

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Reviewer:

GRAMMA GORGEOUS

Cooking Level: Expert

Reviewed: Jan. 8, 2012

This is a must try, easy to make and as good in the ovenour on the BBQ.

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Reviewer:

Cottage Man

Reviewed: Dec. 30, 2011

Perfect. Don't overcook. Use a meat thermometer to get it right. 140 degrees is great.

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Reviewer:

blueflagbaking

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Nov. 1, 2011

I added more spices to this original recipe. I put thyme,basil and fresh rosemary gives it extra flavor. I also went with coconut oil for the sauting (butter is to fattening and I don't like the taste of low cal butter. I also added more bacon on the inside of stuffing and wrapped outside with 4-5 bacon strips. I added some water 1/4 cup plus additional peppered spices and I covered to avoid dryness. I gave it a 4, I would give it a 5 but I just felt the spices could be lifted/added to enchance flavoring and cautioned others on the dryness if not marinated before hand and or covered baking with some liquid-wine, balsamic vinger,cranberry juice,etc.., for flavoring and tenderness.

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Reviewer:

mday

Reviewed: Oct. 29, 2011

Looked just as good as it tasted! Great Family meal that everyone will love :)

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Reviewer:

Dawnie

Reviewed: Oct. 28, 2011

The stuffing was really good with the pork but the pork itself as the recipe is had no flavour,so put some orange soy sauce on top.I would recommend the pork itself be flavoured as well before stuffing is spread.

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Reviewer:

anofara

Reviewed: Oct. 27, 2011

loved this, added some pieces of chopped apple to it. we all loved it .

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Reviewer:

joni

Cooking Level: Expert

Home Town: Tenafly, New Jersey, USA

Living In: Cairo, New York, USA

Reviewed: Oct. 17, 2011

I made this for dinner the other night and my whole family enjoyed it. As always, I did change the recipe somewhat. I sauteed 2 cloves of garlic along with the onion until they were quite soft and almost caramelized, then I added that to a bowl which contained, fresh parsley, oregano and sage. I used crushed Ritz crackers in place of the bread crumbs, salt and pepper and 1 beaten egg. After butterflying the tenderloin, I pounded it out a bit and ended up just folding the top of the roast over the bottem (it was not thin enough to roll) and I secured with butchers twine after wrapping the whole thing in back (probably 4 slices or so). The end result was baked at 425 for about 35 minutes and it was just delicous served with onion roasted potatoes (also on this site). Thanks!

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