WHOLE ROSEMARY PORK LOIN WITH PORT WINE

By Silvermama

Turkey tired? This one is good for holidays.

Ingredients

• 3 tbs olive oil
• 16 whole peeled garlic cloves
• 2 tbs minced garlic cloves
• 1 8 lb whole boneless pork loin, patted dry at room temp
• salt and ground pepper
• 3 tbs minced fresh rosemary, snipped and divided
• 16 dried apricots or similar amount of favorite dried fruit (pears)
• 1/3 cup dried cranberries
• kitchen twine
• 1/4 cup apple jelly
• 1/4 cup port
• 1/2 cup chicken broth
• 2 tbs apple jelly
• 2 tsp cornstarch

Preparation

Step 1

Adjust oven rack to upper-middle position and heat to 250. Heat oil in small skillet over med-low heat. Add whole garlic cloves and cook, stirring occ, about 5 min. Remove w/slotted spoon; reserve oil.
Turn pork fat side down. Slit lengthwise, almost but not quite thru to form long pocket, leaving ½ inch border at each end.
Brush cavity w/reserved oil and sprinkle w/salt and pepperand 1 tbs rosemary. Line cavity w/sauteed garlic and apricots; sprinkle in cranberries. Tie loin together w/twine at 1.5 inch intervals.
Brush w/remaining oil and sprinkle w/salt and pepper. Set roast, fat side up, diagonally or curved so it fits on large, lipped cookie sheet or jelly roll pan. Warm 1/4 apple jelly along w/miced garlic and remaining rosemary. Brush mixture onto meat.
Roast until temp reaches 125 - 130 (start check about 1.5 hrs). Remove from oven; raise temp to 400. Brush loin w/pan drippings, return to oven and roast until golden brown and registers 155-160, about 20 min longer.
Rest 15-20 min. Transfer to carving board. Stir juices around pan to loosen brown bits. Pour thru strainer in small pan and stir in port, chicken broth and 2 tbs jelly. Bring to simmer. Mix cornstarch w/couple of tbs cold water; whisk into sauce. Simmer until thickened.