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

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

USA WEEKEND columnist Pam Anderson

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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. 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.
  3. 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. Brush mixture onto meat.
  4. Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 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 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  5. 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, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. 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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Reviews

PATHEFLIN
179
12/27/2005

This pork roast is absolutely awesome! Here's what I did a bit differently: we were serving 6 guests so cut the whole pork roast in half but used the full recipe for the stuffing. Timing was perfect but did take out of the oven at 150 as I figured it would still cook. Moist, tender and perfect. The Port Wine gravy was delicious. Served with pureee of Sweet potatoes and roasted onions with balsamic vinegar and it was a wonderful accompaniment. Be sure the meat therm. is placed into the pork and NOT the dressing. Although the recipe said to baste with the pan dripping, there were none -- only burnt pieces on the cookie sheet. As the pork was setting, I added the juices from the pork to the gravy. Do try -- it got rave reviews from our guests but be careful not to overcook as a friend did. Take it out at 150 to rest! I will definitely make this over and over again. Cheap, delicious meal! For those who wish to cook at 350, I think the very slow cooking time is what gives it the flavor and tenderness. The timing really does work as boosting the temperature up to 400 makes it nice and brown and taking it out of the oven at 150 is perfect as it sets for a while.

QUILTRESS1
99
11/18/2007

Thought I would try something different than turkey for Thanksgiving...WOW! This recipe was great and easy to prepare. The sauce with port wine was gone before I knew what happened. I took the roast to an internal temp. of 155 and it needed another 10 minutes in the oven; roast was moist and everyone loved it. UPDATE: Since my first review I have now doubled the gravy/sauce because everyone loves it. Also, 1/2 way through the cooking I added some chicken stock to the pan so the drippings did not burn or stick to the pan; this make it very easy to scrape the pan for the gravy.

jayne
83
7/29/2007

Sophisticated & soooo flavorful! Not too difficult to prepare either. I used a 3lb pork loin (rib section) & baked at 350 degrees for about 1 1/2 hours. I broiled it at the end for a few minutes. Perfect presentation & texture. I used the same amount of ingredients from the original recipe (8lbs pork loin) & doubled the sauce at the end. Way more than enough for two people. Plenty of leftovers, which we plan to have tonight :) Definately give this a try. A good trick - add some chicken stock to the bottom of the pan every twenty minutes or so & stir w/the drippings. It'll keep the bits from burning & you'll have plenty of "drippings" to make the sauce. Great when you want to double the sauce. Also, baste the roast each time you add the stock. It keeps it moist and flavorful :)