Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce

4.8
(238)

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

22
22
22
22
Servings:
16
Yield:
16 servings

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)

  • 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

  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.

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.

Nutrition Facts (per serving)

366 Calories
16g Fat
15g Carbs
39g Protein
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.

You’ll Also Love