RECIPE: ISO barb_b...back at ya ;o) Your REC: Roasted Pork Loin Stuffed with Spinach and Prosciutto was...

[ruthab]

delicous and looked so beautiful on the plate too! Like you, I halved the recipe. I ended up serving it without the pan sauce, as the drippings got too dark and it tasted it bit burnt. Next time I'll keep a better eye on it and add a bit of water to the pan to save the fond. The roast, however, was done perfectly - not dried out at all.

Thanks for a keeper!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10408

 

[curious1]

I have this recipe, it's a Giada recipe and I think, clipped from Food and Wine.

 

[barb_b]

So glad you enjoyed it! I almost forgot about this recipe!

 

[barb_b]

Thanks Curious, I couldn't recall where I found the recipe.F&W makes sense, I often peruse their mag