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My husband loved this, I thought it was ok. The stuffing flavor was quite good. I would suggest using a thinly sliced bacon if you like your bacon crisp. In the given 60 minutes, it was overcooked and the bacon was somewhat undercooked, still kind of rubbery. As a precaution I tied the rolled roast. Next time: Once assembled & tied, I will sear the bacon to insure it is thoroughly cooked & more appealing. I will definitely adjust the baking time and use a thinner bacon. Also, I could find no possible way to use the dripping to make gravy. I'm a good gravy maker but just couldn't make it happen.

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Chicagoland Chef du Jour December 06, 2010

Talk about a gourmet meal, this was fantastic! The stuffing adds a nice blend of flavors to the pork loin. The white wine gravy puts this receipe over the top. I am ear marking this receipe to serve for guests, as this will be a hit.

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Turkmanastan October 05, 2008

Amazing dish from the first bite to the last! From one chef to another, Magnifico!

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ImAGourmetChef September 13, 2008

A wonderful recipe! The flavor is great and the gravy is awesome! A real feast!! Prepared for 2008 Aus/NZ Swap #20 Event.

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Seasoned Cook September 12, 2008
Herb Stuffed Pork Tenderloin With White Wine Gravy