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Harvest Stuffed Pork Loin

Harvest Stuffed Pork Loin recipe
photo by:kraft
Stuffed with apples, cranberries, pecans and sage, this impressive-looking pork loin takes just 15 minutes to prepare.
time
prep:
15 min
total:
1 hr
servings
total:
16 servings
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posted:
1/20/2006
Great recipe, easy to make but is wonderful. My husband went back for seconds and thirds. I added crumbled, cooked basil-garlic sausage to the stuffing mix (which my husband wants me to use in the next turkey I make) and fresh sage. Gave it a wonderful flavor. I paired it with homemade cole slaw made of red cabbage. Just right for a mid-week dinner.
posted:
1/17/2006
Made this for the Sunday School Christmas Party. Everybody loved it, and it was easy to make and serve. It's a keeper.
posted:
1/9/2006
This was beyond a huge hit! My father-in-law and husband could not stop eating it. I added a rapsberry jam/brown sugar glaze which was excellent. I would recommend tying the meat tightly and keeping it tied while cutting. It helps it stay in a neat round and the presentation is great. Worth the extra effort. I will make this again soon!
posted:
1/4/2006
The roast was perfect, stuffing I did with apricot pecans and a apple. No problem with the cutting, the taste is wunderful. I will make this again.
posted:
1/3/2006
Made this recipe for a family party of about 24 people. I made two roasts exactly as recipe states. I also made up some brown gravy from packets in case anyone wanted to add some gravy. The roasts were delicious and impressed my guests. I would definitely do again for a dinner party. Next time I will add a little more of the dried cranberries to the stuffing because they were a delicious complement to the meat, but maybe leave out the pecans. The nuts seemed a little bit too much and the crunchy texture didn't quite mesh with the rest of the dish. Overall a great recipe!
posted:
1/2/2006
Served 1/1/06 Succulent, perfectly done, stayed in perfect slices, loved by all: I started the night before by sprinkling the innerside of the unrolled meat with 1 T chopped garlic and several fresh chopped rosemary leaves. Rolled back up tightly in saran overnite. Stuffing: omited the pecans, substituted 1/2 C chopped celery. I used dried apricots and only 1 large tart green apple, chopped fine. Before I filled the meat, I laid 4 evenly spaced strings to tie the meat up with. Over the strings I place one slice of bacon per string. Then I placed the unrolled loin on top, and filled it evenly. After rolling up, I stetched the bacon/string, and tied as tightly as I could, tucking the end edges in to the roast. I placed this in a greased glass pyrex baking dish, sprinked the loin with salt, rosemary, dried garlic, and spicealong with with precooked potatoes and raw onion wedges, shaken with olive oil and spice first. I cooked this for one hour at 400, stirring the potatoes at 30 m
posted:
12/29/2005
I made this for Christmas dinner and everyone really enjoyed it. The only problem was the stuffing falling out when you sliced the meat. I just put the stuffing along the side of the platter of meat.
posted:
12/28/2005
This was a hit at Christmas dinner for 22 people. The stuffing did not stay in as shown above. One of the diners used the recipe for her dinner afterwards and tied the pork loin in two places which kept the stuffing in. I will make this again.
posted:
12/27/2005
This was wonderful! Will definately make this again.
posted:
12/23/2005
This receipe was easy to make and tasted great. I did not think my family would like fruit in the stuffing, but it compliments the pork well.
K:44534v2 :66210

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