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My older sister has made this pork roast for Christmas dinner for the last two or three years. It’s splendid. I believe that the original recipe came from Allrecipes.com.
Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries, served with Pan Sauce
Ingredients
- 3 tablespoons olive oil
- 16 whole peeled garlic cloves
- 2 tablespoons minced garlic cloves
- 1 (8LB) whole boneless pork loin, patted dry, at room temperature
- Salt and freshly ground pepper
- 2 tablespoons minced fresh rosemary (snip with scissors), divided
- 16 dried apricots (or similar amount of your favorite dried fruit)
- ⅓ cup dried cranberries
- Heavy kitchen string or twine
- cup apple jelly
- cup port wine or white rum
- cup chicken broth
- 2 tablespoon apple jelly
- 2 teaspoons cornstarch
Instructions
- 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; reserve oil.
- Turn pork loin fat-side down. Slit lengthwise, almost but not quite the whole way through, to form a long pocket, leaving a ½ inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle with cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 ½ inch intervals.
- Brush meat 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 ¼ cup apple jelly along with minced the minced garlic and rosemary. Brush mixture onto meat.
- Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 ½ hours.)
- Remove from oven; raise oven temperature to 400 degrees. 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 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
- Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port wine or rum, chicken broth and remaining 2 Tbs. of jelly; whisk into sauce. Simmer until lightly thickened.
- Slice pork. Serve each slice with a little sauce poured on top.
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© 2008 – 2012, Tara Ziegmont. All rights reserved.
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{ 10 comments… read them below or add one }
Well that sounds glorious! Thanks for sharing.
Well that sounds glorious! Thanks for sharing.
I keep hoping that if I read this recipe and blink real fast Genie style it will appear before me…so far, no luck.
Thanks so much for another mouthwatering recipe.
I keep hoping that if I read this recipe and blink real fast Genie style it will appear before me…so far, no luck. Thanks so much for another mouthwatering recipe.
I love pork tenderloin and pork loin and this sounds awesome!
Happy TMTT and Happy New Year!
I love pork tenderloin and pork loin and this sounds awesome!Happy TMTT and Happy New Year!
Wow! I don’t cook. At all. But this recipe sure sounds delicious! Thanks for sharing, and enjoy! ~Arleen
Wow! I don’t cook. At all. But this recipe sure sounds delicious! Thanks for sharing, and enjoy! ~Arleen
I love a good pork loin. This sounds incrediable. Yummy!
I love a good pork loin. This sounds incrediable. Yummy!
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