I'm giving this 5 stars although I did make some changes. I butterflied the roast and didn't have raisins so I used fig chutney which worked great. Added a little cinnamon and fresh sage to the marinade. I then rolled it up jellyroll style, tied it and baked it. It was awesome!
Very, Very flavorful! I had difficulty stuffing the way it was suggested... but i tried :) I normally would have bought a pork loin that is already halved, but hey it was fun trying to stuff this guy! I most definatly will try this recipe again!! thanks
What a great combination of flavors! Served this for Christmas dinner and everyone gave it five stars. Thanks for a keeper!
Excellent Roast! I did butterfly the pork loin before stuffing it, and it turned out great.Thanks for sharing.
Thanks for a great recipe. I butterflied my pork fairly thin then put it in the marinade and refrigerated. I used splenda brown sugar. The marinade gave the pork a great flavor. Then spread the stuffing. and rolled it and tied it. Actually I had several rolls.. just rolled it enough to make a spiral. Everyone loved the flavors. Thanks again. Lee
DELICIOUS!!! Wow, does this ever look amazing when you slice it up to serve. The flavour was amazing too. I substituted dried cranberries for the raisins. I served this when we had company over for Christmas and it was enjoyed by all. I reserved a bit of the juices from cooking to drizzle over top which made it even more moist. Thank-you for a very tasty and simple recipe to make.
Fabulous!!! I used stove top cranberry stuffing and the apples and raisins tasted wonderful stuffed inside the roast. I marinated the roast for a few hours in the apple juice/brown sugar mixture and the roast was so incredibly sweet. We loved it. Next time, I just have to make the hole a little bigger. Thanks for posting, B!!