Rosemary Pork Loin With Apricots and Cranberries
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points