Directions: |
Directions:Preheat oven to 250º with rack in upper middle position. Heat oil in small (8-inch) skillet over med-low heat. Add whole garlic cloves and cook, stirring until soft and golden, about 5 min. Remove with slotted spoon and set aside; reserve oil. With pork loin fat side down, insert point of 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. Brush pocket with some garlic oil and sprinkle generously with salt and pepper and 1 T rosemary. Then stuff with garlic cloves, apricots and sprinkle in cranberries. Tie loin together at 1-1/2 intervals with butcher's twine. Brush roast with remaining garlic oil and salt and pepper, place in a deep roasting pan. Warm 1/4 cup apple jelly, minced garlic, and remaining 2 T rosemary in small saucepan. Brush mixture all over roast. Roast unit the center registers 125-130º, start checking after 1-1/2. Remove roast from oven are increase temperature to 400º. Brush loin with pan drippings, return to oven and roast until golden brown and internal temp is 155 to 160, about 20 min. longer. Let roast rest for 15-20 minutes, then transfer to carving board. Stir pan juices to loosen brown bits, strain into a small saucepan. Stir in port, chicken broth and remaining 2 T jelly, and bring to a simmer. Mix cornstarch with 2 T cold water. Whisk into sauce and continue to simmer, whisking until lightly thickened. Cut pork into slices and spoon T or so of sauce over each serving. |
This recipe for Rosemary Scented Stuffed Roast Port Loin is from