Cranberry & Apricot Stuffed Pork Loin
How to make the best cranberry and apricot stuffed pork loin - This recipe is baked in the oven and is simple and easy to prepare. Impressive pork roast dinner that is perfect for holiday meals.
Ingredients
- 3 tablespoons olive oil
- 14 garlic cloves peeled, divided, most will be used whole
- 4 pound whole boneless pork loin patted dry, at room temperature
- Salt & pepper
- 2 tablespoons fresh rosemary minced, divided, snip with scissors
- 16 dried apricots or similar amount of your favorite dried fruit, cut into ½-inch pieces
- ⅓ cup dried cranberries
- 6 tablespoons apple jelly divided
- ½ cup white rum or port wine
- ½ cup chicken broth
- 2 teaspoons cornstarch
Instructions
- Adjust oven rack to upper-middle position and pre-heat oven to 250ºF.
- Heat olive oil in a small saucepan over medium-low heat. Add 12 whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove cloves with a slotted spoon and set aside to use later; reserve oil.
- Turn pork loin fat-side down. Slit lengthwise, almost but not quite the whole way through, to form a long pocket, leaving a ½-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 tablespoon of the rosemary. Line cavity with sautéed garlic and apricots; sprinkle with cranberries. Tie loin together with cooking twine at 1 ½-inch intervals.
- Turn loin over so that the fat side is up and the cut side is down. Brush meat all over with remaining oil, and sprinkle generously with salt and pepper.
- Warm ¼ cup apple jelly. Press the remaining garlic into the warm jelly. Sprinkle in the remaining rosemary. Brush this mixture onto the meat.
- Roast at 250ºF until a meat thermometer stuck into the center registers 125ºF to 130ºF. (Start checking at 1 ½ hours.)
- Remove pork loin from the 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 155ºF to 160ºF, 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. Mix chicken broth with cornstarch in a small bowl. Pour drippings through a strainer into a small pan, and stir in alcohol, chicken broth with cornstarch and remaining 2 tablespoons of jelly; whisk into sauce. Simmer until slightly thickened.
- Slice stuffed pork loin. Serve each slice with sauce poured on top.
Nutrition
Calories: 236kcal | Carbohydrates: 14g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 87mg | Potassium: 539mg | Fiber: 1g | Sugar: 10g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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