I don't see how lean pork loin can come out juicy for others and not for me, even tho I took it out at 140'. I also didn't know whether to use the broiler rack as well. I did and the stuffing was delicious. I didn't see much use in the glaze altho the others liked it. I couldn't find apple jelly so used apple pepper jelly I had and it was fine. Next time I will do what the "otherwhitemeat" website suggests: brine the roast and then put it on the electric smoker with water bath. Will let you know how it turns out.
Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing
DorisLQ Posted: 02/16/09
keberlein Posted: 12/25/08
I found this recipe disappointing. It was too sweet; the glaze overrode the savory edge that I had supposed that the spice rub would add. The stuffing didn't have much pizzazz either. If you try it, do use a thermometer with a remote temperature gauge; it cooked MUCH faster than the times suggested. The pork loin was exactly 3 lbs and got to 145 in less than half the time suggested.
sweetnessgibers Posted: 11/04/10
I made this for my adult children & spouse for Easter. They raved about it & said it was one of the best meals I've made. It's definitely a "keeper".
ginnybunk Posted: 01/28/12
I use this recipe often. It originally had so many good reviews (seems like most recipes online have had most of their reviews removed). I don't make the stuffing but do the pork. However, after the quick 400 degree for 15 minutes portion, Then I put it in a slow oven, wrapped completely around in foil to contain the juices for about 2 hours (at 300 or less - 275 for me since I have a hot oven). It always comes out so juicy and it's still great after freezing.