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My review
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."
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Ingredients
servings 366 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 366 calories; 15.6 g fat; 15.3 g carbohydrates; 39.1 g protein; 109 mg cholesterol; 225 mg sodium. Full nutrition
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Reviews
Read all reviews 194227 Ratings
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Most helpful positive review
12/25/2005
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 ...
Most helpful critical review
2/26/2011
It was ok. Really fruity. I thought it would be exotic and interesting, and I guess it was- but not something I'd do again. Noone touched the leftovers.
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12/25/2005
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 ...
12/3/2004
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...
4/6/2006
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 minu...
6/23/2005
A fabulous recipe! I made this for a large dinner party and wanted to save some time, so I stuffed the loin the night before. I think doing this allowed the garlic and rosemary flavors to comp...
12/27/2006
I served this for Christmas, and it was fabulous!! I used a 4 pound pork loin to serve 8 people, and it was beautifully browned once done. The only change I would suggest is instead of using w...
12/6/2005
4.5 stars for the recipe itself, but 5 stars for taste. This was delicious and made the house smell so good while it was cooking. It was also not difficult to prepare, especially for what I woul...
12/26/2005
excellent, outstanding and superb! we had this for christmas eve dinner with my parents and we all agreed that this recipe has won a special place in our family's traditional holiday recipes. ...
4/18/2006
I agree- you need to change the temperature. A 6lb roast will take about 1 1/4-1 1/2 hrs at 325`. Use a working meat thermometer to check for doneness at 155-160`. It is a beautiful presentati...