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Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce
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Elegant roast pork loin stuffed with apricots, cranberries, garlic, and rosemary, topped with port wine pan sauce for a perfect holiday dish.
Ingredients:
  • 3 tablespoons olive oil
  • 16 whole peeled garlic cloves
  • 2 tablespoons minced garlic cloves
  • 1 (8 pound) whole boneless pork loin, patted dry, at room temperature
  • Salt and freshly ground pepper
  • 3 tablespoons minced fresh rosemary (snip with scissors), divided
  • 16 dried apricots (or similar amount of your favorite dried fruit)
  • 0.33333334326744 cup dried cranberries
  • 0.25 cup apple jelly
  • 0.25 cup port
  • 0.5 cup chicken broth
  • 2 tablespoons apple jelly
  • 2 teaspoons cornstarch
Instructions:
  • Preheat the oven to 250 degrees and position the rack in the upper-middle area. In a small skillet over medium-low heat, gently cook whole garlic cloves in oil until they are soft and golden, about 5 minutes. Use a slotted spoon to remove the garlic, and set aside the flavorful oil for later use.
  • Place the pork loin fat-side down and carefully slice lengthwise, creating a pocket while keeping a 1/2-inch border. Brush the cavity with reserved garlic oil, season with salt, pepper, and 1 Tb. rosemary. Fill with sauteed garlic, apricots, and cranberries. Secure the loin with twine at 1 1/2-inch intervals.
  • Drizzle the remaining oil over the roast and season generously with salt and pepper. Place the roast, fat-side up, on a large lipped cookie sheet or jellyroll pan, positioning it diagonally or curved to fit. Heat 1/4 cup of apple jelly with minced garlic and remaining rosemary, then brush the mixture onto the meat.
  • Roast the loin until the meat thermometer reads 125 to 130 degrees Fahrenheit at the center, approximately 1 1/2 hours. Remove from oven; increase oven temperature to 400 degrees. Brush the loin with pan drippings, return to oven, and roast until the meat thermometer reads 145 degrees Fahrenheit at the center, about 20 minutes more. For a beautifully golden-brown finish, broil for 3 to 5 minutes.
  • Allow the roast to rest for 15 to 20 minutes, then transfer it to a carving board. Stir the pan juices to loosen the brown bits. Strain the mixture into a small pan and add port, chicken broth, and 2 tablespoons of jelly; bring to a simmer. Mix cornstarch with a bit of cold water, then whisk into the sauce. Simmer until slightly thickened. Slice the pork and serve with a drizzle of the sauce.

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