Originally Posted by Andy M.
I made a stuffing out of a little Gruyere, Craisins macerated in marsala wine, walnuts, shallots and garlic.
What you've described seems like it would be wonderful. I can never find Gruyere cheese in my local Shoprite - a FairWay has just opened in Paramus NJ, as well as Whole Foods. Aren't we lucky.
Could you describe how you do this? I've never done a stuffed pork loin, and I'm unsure of the timing, type of roasting pan, do you brown it first? What are your sides?