• 16servings
  • 130minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, P
MineralsCopper, Natrium, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Tbl. olive oil

  2. 16 -18 garlic cloves , peeled, plus

  3. 2 Tbl. minced garlic

  4. 1 whole boneless pork loin (7 1/2-8 pounds), patted dry

  5. salt and freshly ground black pepper

  6. 3 Tbl. minced fresh rosemary

  7. 16-18 dried apricots

  8. 1/3 cup dried cranberries

  9. 1/4 cup plus 2 Tbl. apple jelly

  10. 1/4 cup port wine

  11. 1/2 cup chicken broth

  12. 2 teascornstarch

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to upper-middle position and heat oven to 250 degrees.

  2. 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 and set aside; reserve oil.

  3. Turn pork loin fat side down. Insert point of a sharp knife 1/2 inch from one end and make a lengthwise incision in pork, stopping 1/2 inch before other end, cutting almost but not quite through, to form a long pocket.

  4. Brush pocket with some garlic oil and sprinkle generously with salt and pepper, then sprinkle with 1 Tbl of the rosemary. Stuff pocket with whole garlic cloves and apricots and sprinkle in cranberries. Tie loin together at 1 1/2-inch intervals with a butcher's twine.

  5. Brush roast with remaining garlic oil and sprinkle generously with salt and pepper. Set pork loin on a large rimmed baking sheet or jelly-roll pan, placing it on a diagonal and slightly curving it to fit.

  6. Warm 1/4 cup apple jelly, minced garlic, and remaining 2 Tbl. rosemary in small saucepan. Brush mixture all over roast.

  7. Roast until an instant-read thermometer stuck into center registers 125 to 130 degrees; start checking after 1 1/2 hours. Remove roast from oven and increase oven temp. to 400 degrees. Brush loin with pan drippings, return to oven and continue to roat until golden brown and a thermometer stuck into center registers 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, turn oven to broil and cook until spotty brown, about 3 to 5 minutes longer. Let roast rest for 15 -20 minutes, then transfer to a carving board.

  8. Stir pan juices to loosen as many browned bits as possible, then strain into a small saucepan. Stir in port, chicken broth, and remaining 2 Tbl. jelly and bring to a simmer. Mix cornstarch with 2 Tbl. cold water. Whick into sauce and continue to simmer, whisking, until lightly thickened.

  9. Cut pork into slices, and spoon a Tbl. or so of sauce over each servining. Serve immediately.


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