Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce

Recipe View Preheat and Infuse: Adjust oven rack to upper-middle position and preheat oven to 250 degrees F (121 degrees C). Heat olive oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve the garlic-infused oil. (5 minutes)

Recipe View Prepare the Loin: 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 the cavity with some of the reserved garlic-infused oil, and season generously with salt and pepper and 1 tablespoon of the minced rosemary.

Recipe View Stuff and Tie: Line the cavity with sauteed garlic and chopped apricots; sprinkle in cranberries. Tie the loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals to secure the stuffing.

Recipe View Season and Glaze: Brush the exterior of the pork loin with remaining garlic-infused oil, and season generously with salt and pepper. Set the roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jelly roll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush this mixture evenly onto the meat.

Recipe View Roast Low and Slow: Roast until a meat thermometer inserted into the center registers 125 to 130 degrees F (52-54 degrees C). (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees F (200 degrees C). Brush the loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer inserted into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes. (1 hour 50 minutes)

Recipe View Rest and Carve: Let the roast rest for 15 to 20 minutes before transferring to a carving board. (20 minutes)

Recipe View Prepare the Pan Sauce: Stir the juices around the pan to loosen any browned bits. Pour through a strainer into a small pan, and stir in port wine, chicken broth and remaining 2 tablespoons of apple jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water to form a slurry; whisk into the sauce. Simmer until lightly thickened.

Recipe View Slice and Serve: Slice the pork and serve with a generous drizzle of the port wine pan sauce.