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.
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.
Amazing dish from the first bite to the last! From one chef to another, Magnifico!
A wonderful recipe! The flavor is great and the gravy is awesome! A real feast!! Prepared for 2008 Aus/NZ Swap #20 Event.