Ingredients

How to make it

  • 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.

Reviews & Comments 12

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    " It was excellent "
    gramma58 ate it and said...
    Found it....thanks!
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    " It was excellent "
    waterlily ate it and said...
    Oh my -- the dried fruits and rosemary make this dish sound irresistible. Thanks for sharing.
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  • mellybelly 6 years ago
    Wow!!
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    " It was excellent "
    bluewaterandsand ate it and said...
    I agree with theresa, this sounds amazing! I think it would be great for Easter!
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  • theresal 6 years ago
    Wow... I have to say this sounds amazing... Yummy!
    Thanks!
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    " It was excellent "
    invisiblechef ate it and said...
    I was going to say, Pamela Anderson is a Vegan. This recipe though looks very tasty.
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Nice one. Thanks Ruskin.
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  • kismet 6 years ago
    Really nice dining for company.Thank-you for the recipe.Have a great day
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  • lunasea 6 years ago
    Sounds delicious and impressive. Great post - thanks so much!
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  • ruskingirl 6 years ago
    NO IT'S NOT PAMELA ANDERSON...LOL!!! This one lives in CT and her husband is a clergyman. LOL!
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  • danadooley 6 years ago
    Wow, I didn't know Pam Anderson could cook lol Awesome recipe. Thanks for sharing.
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    " It was excellent "
    greekgirrrl ate it and said...
    Surely not tommy lee's ex-wife? I don't think she eats, just drinks champagne! lol

    Excellent recipe, BTW!
    Was this review helpful? Yes Flag

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