Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

  • TheMomChef Posted: 12/30/11
    Worthy of a Special Occasion

    Our family enjoyed the flavors in this dish very, very much, especially when paired with the Buttermilk Mashed Potatoes from the same issue of the magazine. Read my entire review at: http://bit.ly/1feivHL

  • Cid742 Posted: 12/15/11
    Worthy of a Special Occasion

    This dish is very good. The pork was tender and held a sweet flavor due to the fruit being baked inside it. My husband and I enjoyed it very much.

  • JFletcher Posted: 06/20/13
    Worthy of a Special Occasion

    Enjoyed this dish. Second time I used fresh strawberries, blueberries, and raspberries in a balsamic reduction rather than the dried fruits. Gave it a very different flavor. Liked it both ways -- oh and sans honey, I used peach preserves as a replacement.

  • cammilla48 Posted: 12/26/12
    Worthy of a Special Occasion

    The prep work on this was fun! The only additon/change I'd make next time is to rehydrate the dried fruit with some sort of alcohol, rather than the water/brown sugar mixture. Rolling and tying is a two person job. The taste was great, the meat nice and tender. The only other caution is regarding browning the roast before baking. I did as the recipe required, and the roast was ALMOST too brown. Also, the fruit should be added half way through, as the pears especially were too soft. Additionally, next time (and there will be a next time) I'll turn the pan juices into a thickened sauce. Otherwise, this was a beautiful dish for Christmas dinner.

advertisement

More From Southern Living