Rosemary-Scented Roast Pork Loin Stuffed with Roasted Garlic, Dried Apricots, and Cranberries with Port Wine Sauce

Page 83

Cuisine: North American | Course Type: Main Courses

(1 review)

Tags: cookbook club

Recipe Review

This dish was prepared for a cookbook club, and it was the main course for a dinner taken entirely from this cookbook. It was prepared by the hosts for this gathering (not me), and it was the highlight of the meal.

This pork tenderloin was stuffed with apricots, garlic, and cranberries, and rosemary. It was accompanied by a gravy made from pan juices, apple jelly, port, and chicken broth.

This very flavorful dish was prepared before guests arrived, and walking into that kitchen with the amazing aromas of pork and rosemary was incredible. The pork delivered on its aroma.

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