Rosemary Pork Loin With Apricots and Cranberries

READY IN: 2hrs 20mins




  • 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.