Prep 20 mins
Cook 2 hrs
This is a slightly different recipe than any I've tried before. The combination of the garlic and the fruit is really pleasing. The recipe is originally from Pam Anderson (no, not of Baywatch fame!) USA Weekend Columnist.
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 (8 lb) whole boneless pork loin, patted dry,at room temperature
- 1 tablespoon kosher salt (divided)
- fresh ground pepper
- 3 tablespoons minced fresh rosemary (divided)
- 16 dried apricots (roughly chopped)
- 1⁄3 cup dried cranberries
- 1⁄4 cup apple jelly
- 1⁄4 cup port wine
- 1⁄2 cup chicken broth
- 2 tablespoons apple jelly
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- You will also need: Heavy kitchen string or twine.
- Adjust oven rack to upper-middle position and heat oven to 250 degrees.
- 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 oil, and sprinkle generously with half the 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 155 to 160 degrees, 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 the cold water; whisk into sauce.
- Simmer until lightly thickened.
- Slice pork and serve with a little sauce.