Recipe

Rosemary-scented Roast Pork Loin Stuffed With Roasted Garlic Dried Apricots And Cranberries With Port Wine Sauce Recipe

	Ruskingirl / All my dishes 3 months, 4 weeks ago This is an absolutely wonderful stuffed pork loin for company. It is filled with apricots, cranberries and rosemary. The fragrance is out of this world and you will want to eat any leftovers for at least 3 days. It is from Pam Anderson's Perfect Recipes for Having People Over Cookbook.... More Prep:20m Cook:130m Servings:16	Ruskingirl
	pork loin roasted garlic apricots cranberries flavors applejelly rosemary tasty winesauce

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Ingredients

3 Tbl. olive oil

16 -18 garlic cloves, peeled, plus 2 Tbl. minced garlic

1 whole boneless pork loin (7 1/2-8 pounds), patted dry

Salt and freshly ground black pepper

3 Tbl. minced fresh rosemary

16-18 dried apricots

1/3 cup dried cranberries

1/4 cup plus 2 Tbl. apple jelly

1/4 cup port wine

1/2 cup chicken broth

2 teas. cornstarch

Directions

Adjust oven rack to upper-middle position and heat oven to 250 degrees.

Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon and set aside; reserve oil.

Turn pork loin fat side down. Insert point of a sharp knife 1/2 inch from one end and make a lengthwise incision in pork, stopping 1/2 inch before other end, cutting almost but not quite through, to form a long pocket.

Brush pocket with some garlic oil and sprinkle generously with salt and pepper, then sprinkle with 1 Tbl of the rosemary. Stuff pocket with whole garlic cloves and apricots and sprinkle in cranberries. Tie loin together at 1 1/2-inch intervals with a butcher's twine.

Brush roast with remaining garlic oil and sprinkle generously with salt and pepper. Set pork loin on a large rimmed baking sheet or jelly-roll pan, placing it on a diagonal and slightly curving it to fit.

Warm 1/4 cup apple jelly, minced garlic, and remaining 2 Tbl. rosemary in small saucepan. Brush mixture all over roast.

Roast until an instant-read thermometer stuck into center registers 125 to 130 degrees; start checking after 1 1/2 hours. Remove roast from oven and increase oven temp. to 400 degrees. Brush loin with pan drippings, return to oven and continue to roat until golden brown and a thermometer stuck into center registers 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, turn oven to broil and cook until spotty brown, about 3 to 5 minutes longer. Let roast rest for 15 -20 minutes, then transfer to a carving board.

Stir pan juices to loosen as many browned bits as possible, then strain into a small saucepan. Stir in port, chicken broth, and remaining 2 Tbl. jelly and bring to a simmer. Mix cornstarch with 2 Tbl. cold water. Whick into sauce and continue to simmer, whisking, until lightly thickened.

Cut pork into slices, and spoon a Tbl. or so of sauce over each servining. Serve immediately.

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