Clem Recipe Reviews (Pg. 1) - (12853768)

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

Reviewed: Dec. 26, 2010
I made this for our Christmas Eve dinner two days ago, and what a success it was! I had found this recipe this past summer and decided to prepare this dish for our Christmas Eve dinner this year. I was looking for a new way of presenting a pork dish. Having been born in Cuba, I have been exposed to pork dishes for many, many years. Until I was 14 years old in 1968 and left the aforementioned country, pork was roasted over a pit on the ground, sometimes covered with banana leaves, other times with branches from the guava tree. On either case, it was quite delicious. This rosemary-scented pork dish just de-throned all the previous ones. I followed the recipe exactly as presented here. The only thing I did differently was that I doubled the sauce as suggested by several other members. It was a good thing I did. The gravy boat went around the table a few times and there was no gravy left when everything was said and done. Besides my wife and myself, there seven guests having dinner with us. The pork loin fed us all and there was enough for seconds. I will upload a photo of my attempt at this dish. This recipe is a keeper! Thank you very much!!
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