Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Name: Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps apple jelly; 118 milliliters chicken broth; 2 teaspoons cornstarch; 16 dried apricots (or similar amount of your favorite dried fruit); 79 milliliters dried cranberries; 3 Tbsps minced fresh rosemary (snip with scissors), divided; 16 servings Heavy kitchen string or twine; 3 Tbsps olive oil; 4 kilograms whole boneless pork loin, patted dry, at room temperature; 59 milliliters port; 16 servings Salt and freshly ground pepper; 16 whole peeled garlic cloves

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce might be a good recipe to expand your side dish recipe box. One serving contains 421 calories, 52g of protein, and 18g of fat. This gluten free recipe serves 16. It will be a hit at your Christmas event. Head to the store and pick up apple jelly, apricots, cranberries, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

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Oven

Heat oil in a small skillet over medium-low heat.

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Cooking Oil

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Frying Pan

Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes.

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Whole Garlic Cloves

Remove with a slotted spoon; reserve oil.

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Cooking Oil

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Slotted Spoon

Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end.

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Pork Loin

Meat

Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.

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Salt And Pepper

Cooking Oil

Cranberries

Apricot

Rosemary

Garlic

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Kitchen Twine

Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary.

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Salt And Pepper

Minced Garlic

Apple Jelly

Rosemary

Cooking Oil

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Baking Sheet

Frying Pan

Brush mixture onto meat.

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Meat

Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.)

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Meat

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Kitchen Thermometer

Remove from oven; raise oven temperature to 400 degrees.

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Oven

Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.

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Meat

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Kitchen Thermometer

Oven

Frying Pan

Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits.

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Frying Pan

Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer.

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Chicken Broth

Jelly

Port

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Sieve

Frying Pan

Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

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Corn Starch