| Reviewed by: Great with lamb! |
Date Posted: 1/7/2009 3:23:59 PM |
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Comments:
We don't eat pork, but adore fruited meat dishes- so I took the basic premise of this recipe and made a lamb version- used blendered olive olive and canola oil instead of the butter/margarine too. I also used 4 cloves of garlic, crushed- and a generous 1/2 teaspoon of cumin. BIG HIT! I definitely encourage you to play around with the great flavors highlighted in this recipe! |
| Reviewed by: CharltonG |
Date Posted: 11/12/2008 11:16:56 AM |
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Comments:
Was even better than it sounds. |
| Reviewed by: apark |
Date Posted: 2/26/2008 1:50:22 PM |
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Comments:
It was my first time, so I cut the pork wrong, but it still looked good and tasted great. We had this for Valentine's and my husband loved it. We will definitely make it again, it was well worth it. |
| Reviewed by: travelgal |
Date Posted: 3/22/2007 9:17:51 PM |
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Comments:
outragiously good!!! |
| Reviewed by: SandiH |
Date Posted: 12/3/2006 11:09:54 AM |
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Comments:
This is a keeper, the flavors are fabulous, the pork is moist, and the presentation is beautiful. I make this all the time for company and it's a hit each and every time. Use the drippings and the extra nectar to make gravy! |
| Reviewed by: sam |
Date Posted: 1/26/2006 10:33:12 PM |
Rating: |
Comments:
The apricots heighten the flavor of the very tender pork roast and the pistachios just send this taste over the top. We fixed this for Christmas dinner for my family and taking it over to my mothers house in my car just made me want to gobble it up as the aroma filled my car with such a sweet smell that you could almost taste. The best rolled pork roast I think I have ever tasted and very easy to prepare the hardest part was shelling the pistachios without eating them before we got them crushed would make again over and over. AWESOME!!!!!! |
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