Pork loin is slow cooked until tender with rice, apples and dried cranberries for an all-in-one delicious meal.
I have used this exact recipe using a pork loin roast and on another occasion, a whole, boneless turkey breast. Both were delicious, moist, and provided hearty, filling meals for my family. Precisely following the recipe is essential. Do not use quick-cooking rice. It will alter the texture of the final product. Maybe that accounts for the "mussy" rice in another review. Dried cranberries, as specified in the recipe, absorb some of the cooking liquid but remain intact adding delicious, tart dimension to the dish. Canned or fresh cranberries probably break apart and add excess liquid so are not good substitutes. Pears instead of apples? I'm not sure that's a reasonable substitute either. Additional cooking liquid (broth) certainly won't enhance the recipe and could explain the reviewer's "unedible" rice mixture. - 14 Dec 2012 (Review from Allrecipes US | Canada)
After reading the first review, I decided to cook the rice separately and instead of adding dried cranberries, I used a can of whole berry cranberry sauce. The roast was very moist and made a nice sauce to put over the rice. - 23 Oct 2012 (Review from Allrecipes US | Canada)
OK so the flavors were really good but the rice got very mussy and the roast a little dry. Not the best cook in the world so i followed the recipe to the letter and that's what i got. If anyone can tell me how to correct these things the next time i try this recipe i would greatly appreciate it. - 17 Sep 2012 (Review from Allrecipes US | Canada)