Brined and Stuffed Pork Loin Roast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 29, 2014
My family loved this dish! The meat was tender, moist, and savory. I used a Lite salt substitute for the brine and thought it came out a little too salty for my tastes, but everybody else thought it was fine. Next time I will use half of the salt.
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Cooking Level: Expert

Home Town: Roeland Park, Kansas, USA

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Reviewed: Aug. 3, 2014
Very good. I will definitely make again.
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Photo by LagunaLala

Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Laguna Hills, California, USA
Photo by lutzflcat
Reviewed: Jul. 27, 2014
Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast, and the stuffing complemented the pork very well. My time got away from me, and the roast should have come out of the oven just a little sooner (typically, I take it out at 145, but it was 154 this time), but it still was fabulous. Never thought about this until well into cooking, but in the future, I'll add a little water or white wine to the pan, so I'll be able to make a nice pan sauce while the roast is resting...just too late today. Lovely dish with lovely presentation, nice enough to serve to company.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Apr. 22, 2014
This recipe is very delicious. I made it for the first time for New Year's and again for Easter. I used feta cheese instead of goat cheese, and since my family, except for my husband, likes feta, I used half of a container-about four ounces. Great!
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Cooking Level: Expert

Home Town: Savannah, Georgia, USA
Living In: Hendersonville, Tennessee, USA

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Reviewed: Jun. 7, 2013
I substituted 1 tbs balsamic vinegar for all the salt in the brine. I added fresh minced garlic to my shallots along with 1/2 cup dry sherry wine... I added green onions and arugula to my stuffing. Next time i would let the apples Cook down in the dry sherry until nearly soft before adding minced shallots/garlic ! This recipe was incredible and easy ! I also used feta crumbles and freshly grated parmesan cheeses instead of the goat cheese ! So so good
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Photo by misswillco

Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Reviewed: Dec. 25, 2012
Made this recipe for Christmas dinner and the family was pleased. I did not cook the ingredients for the brine. Instead, I placed all ingredients in a pot of water covering the pork tenderloin. I also used fresh thyme instead of dry. I brined it for 24 hours. After I discarded the brine water, I placed the pork tenderloin in a roasting pan. I then rubbed sage, pepper, and rosemary on it, then followed the rest of the directions to cook the tenderloin. The results were great. The tenderloin was flavorful, the stuffing mixture complimented the flavors of the meat well, and it was an easy recipe to make. I highly recommend this recipe to everyone.
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Photo by Jen

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA
Living In: Washougal, Washington, USA

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