Cranberry Apple Stuffed Pork Loin

"My husband and I really enjoyed this recipe. I did make a few changes - As pork loin can be a little too lean - I brined the pork. I don't usually buy Stovetop stuffing but I did have a bag of Mrs. C..." See moreubison's Cubed Stuffing. I made the whole bag of the stuffing - used some in the pork roast and served the rest on the side. I sauted the apples, dried cranberries & pecans as well as adding 2 stalks of celery and half a chopped onion with 1/2 a stick of butter. Used about 1 1/2 cups chicken broth to make up the stuffing. My pork loin was really thick - rather than trying to pound it thin I laid it on it's side as directed and sliced to within a 1/2 inch of the other side, laid it open like a book and then from the center of the roast sliced it both to the right and again to the left - folding back the meat. I ended up with a nice thin rectangle of pork. Spread the stuffing on the pork and rolled it up like a jelly roll. I didn't need to tie mine with kitchen twine. I notice that most recipes for pork roast call for cooking to 160 degrees....which can lead to dried out meat. I cooked mine to 140 - 145. Let rest while I made gravy out of the pan drippings (which were beautiful). Final internal temp. was about 150. Served with baked potatoes, green beans and Cranberry, Apple Apricot sauce. Delish! Thanks for an inspiring recipe."

"We loved this roast and have decided it will be our Chrismas Holiday meat dish. I followed the recipe with the following tweaks: Brined pork overnight. Did NOT trim fat from loin. Increased water to 3..." See more/4 cup. Added 1/4 cup applebutter to apple, cranberry, pecan mixture. Increased chopped onion to 1/3 cup. Sauteed chopped onions along with 1/3 cup diced celery in 1 tablespoon butter to add to stuffing mixture. Stirred stuffing mixture into apple/cranberry/pecan mixture. After spreading the stuffing on the loin and tying in a roll, I quickly browned in 2 tablespoons olive oil; and placed in roasting pan to bake. I removed the roast when the internal temp reached 145 degrees. Covered with tin foil while I made the gravy from the pan drippings. This was probably the best pork loin roast I've ever eaten . It was so moist and had great flavor. It tasted like the best comfort food you could have. I served with sliced oven roasted sweet potatoes, applesauce and sour dough rolls."

"Tried this last night-was excited as we love the taste of apple and pork but this was just so-so. Found the recipe to be on the dry side, and if I make it again, I will not use the chicken stuffing mi..." See morex but perhaps only bread cubes-the chicken flavoring gave the stuffing an odd flavor which we did not care for."