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How to Make Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce - A Step-by-Step Guide

There are few dishes that can rival the impressive presentation and delectable flavors of a beautifully prepared roast pork loin. And when you stuff that loin with a savory-sweet mixture of apricots and cranberries, the result is truly something special. This recipe for Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce is perfect for a special occasion or holiday meal, and is sure to leave your guests raving.

The combination of tender, juicy pork loin and the swee...

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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
  • ¼ cup apple jelly
  • ¼ cup port
  • ½ cup chicken broth
  • 2 tablespoons apple jelly
  • 2 teaspoons cornstarch

Information

  • Servings: 16
  • Yield: 16 servings

  • 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.

    • Nutrition

    366 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 109mg
    • Sodium: 225mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 39g
    • Vitamin C: 2mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 710mg

    Categories

    Apricot recipes
    Cranberry recipes
    Stuffed recipes
    Roast recipes