First, I have to say I've never rushed to write one of these reviews for a recipe, but I felt this one deserved it and the only reason I made any changes to this recipe were out of pure ease on my part and not because I thought the recipe needed adjusting. I used a cran-raspberry juice rather than plain cranberry and apricot preserves rather than cherry. I also found that I had to cook the pork a little longer than it called for, but I didn't want to burn the pork on the skillet so I set the pork aside, made the sauce and put it all back in the cast iron skillet and cooked for about 20 more minutes on 350. The pork was so tender and flavorful. The extra sauce went great over steamed broccoli, too. Thank you for this recipe, it's definitely a keeper!
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First, I have to say I've never rushed to write one of these reviews for a recipe, but I felt...