Meryl and KarenNoCA, I made the stuffed pork loin from Cooks Illustrated last night...

[jennifer_in_ma]

Thanks for posting that, Meryl, I totally overlooked it in the magazine. I made the chutney with fresh granny smith apples, no problems there. I also managed to double butterfly the pork loin, my first time, and didn't do too badly on that, either. The meat was cold, but not slightly frozen as the recipe suggested. I just took my time and made small cuts each time. I also baked it in the oven, not on the grill.

I thought it was delicious! I liked the chutney in the middle, it gave the meat nice flavor and kept it moist. And it looked nice for presentation. I served garlic mashed potatoes and spagetti squash tossed with sage butter. Very yummy meal!

 

[meryl]

Yay! So glad it turned out well - it really sounds delicious!