Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce

  • carolfitz Posted: 11/16/09
    Worthy of a Special Occasion

    Ask the butcher to butterfly the roast, one less thing to do. Made to recipe except microwaved the diced pear a bit and let cool before combining with the cheese & berries - recommend you do this or you'll have crunchy fruit. Served with two side dishes, steamed brussels sprouts and buttercup squash mashed with cider, maple syrup & pumpkin spice. Very good.

  • osequin Posted: 02/25/10
    Worthy of a Special Occasion

    This recipe was outstanding! It tasted like bacon because of the sweet cranberry marinade. I marinated in about 10 hours. The meat was only about 1/2 inch thick. I didn't saute it first, just right to the oven. I highly recommend this.

  • stephs419 Posted: 12/21/11
    Worthy of a Special Occasion

    Just made this recipe for the second time, it is delicious. I did sear it in a skillet prior to cooking. This added to the great flavor and gave me a good base for the cranberry sauce. This time I used pork tenderloin. It was not as easy to stuff but still delicious. We cut the marinating and cooking time in half for the tenderloin.

  • VeronicaB44 Posted: 01/16/13
    Worthy of a Special Occasion

    unbelievably tasty and so easy to make!


More From Cooking Light