Fruit-Stuffed Pork Loin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 25, 2012
I made this for Christmas Eve dinner. It was great!! The only thing is I didn't make any gravy be cause I didn't have enough fat drippings, but I think it was better without the gravy.
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Photo by mauigirl
Reviewed: Aug. 29, 2013
I had a couple of issues here. We love cumin, but the cumin overwhelmed the fruit flavors. Next time, I will cut the cumin in half. I never butterfly/stuff my stuffed roasts. I insert a long sharp, pointed knife lengthwise into the roast from each end. Then open it up a bit to make a pocket large enough to accomodate the stuffing. The presentation is so nice that way and it is way easier too! I did not get any useable drippings out of this. I ended up with slightly burnt glaze in the pan so no gravy. I think I will make a seperate gravy with white wine next time. Very nice recipe. Thanks so much for sharing!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Dec. 30, 2014
Great recipe, fruit and spices were great and not overwhelming. Smelled, looked and tasted great! Perfect Christmas dinner option
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Reviewed: Mar. 8, 2015
I was looking for a recipe for my boneless pork loin and I found it with this. I did substitute a box of Stove Top with my own sauteed' onions & celery for the stuffing but followed the exact recipe for the brown sugar paste that's on top and this was wonderful! I cooked it in a 325 degree oven for 2 hours. I probably should have followed the recipe and only kept it in for 1 1/2 hours because once the meat rests, it will keep cooking. There were not enough juices to make gravy but we didn't miss it. The meat was moist and flavorful. The whole family loved it and I'll be sure to make this again.Thank you!
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