Recipes Main Dishes Pork Pork Roast Recipes Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce 4.8 (238) 200 Reviews 22 Photos Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining. Recipe by USA WEEKEND columnist Pam Anderson Updated on October 7, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 22 22 22 22 Servings: 16 Yield: 16 servings Jump to Nutrition Facts 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) ⅓ cup dried cranberries Heavy kitchen string or twine ¼ cup apple jelly ¼ cup port ½ cup chicken broth 2 tablespoons apple jelly 2 teaspoons cornstarch Directions 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 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. 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. 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. 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. Note If you opt to roast a portion rather than a whole pork loin, select the more flavorful rib end. A 4-pound roast will serve 8. I Made It Print Nutrition Facts (per serving) 366 Calories 16g Fat 15g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 366 % Daily Value * Total Fat 16g 20% Saturated Fat 5g 26% Cholesterol 109mg 36% Sodium 225mg 10% Total Carbohydrate 15g 6% Dietary Fiber 1g 4% Total Sugars 12g Protein 39g Vitamin C 2mg 11% Calcium 39mg 3% Iron 2mg 11% Potassium 710mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved