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

Reviewed: Apr. 8, 2007
I have just recently joined the AllRecipe.com group. Primarily because of this recipe... I have been here at this site for several years and have reffered it to many a friends. This recipe is one of the very best I have come across. Simple preparation. I used a 6.75 lb Pork roast, raised the initial cook temp from 250 to 260 for 1.5 hrs. added double the garlic (sliced it though) also sliced the apricots and halved the cranberries. Time was perfect, as was the temp of the Pork. Gravy came out great, was able to add juice from the roasting pan. Meal was delicious, juicy and tender. Served with Minnesota Potatoes, vegetables and Lobster tail. Will definately make again. Highly recommended. My compliments its creator.
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David's Mesquite Smoked Texas Brisket

Reviewed: Aug. 31, 2008
If only there were more stars for this recipe! HUGE HIT among family and friends. After making the first, I made three of these for a family reunion... Needless to say, all 60 family members were in awe. Great recipe! Try marinating the brisket in a can of Root Beer and Ginger Ale over night. The taste is phenominal. Thanks David
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