Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce Recipe

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
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Ingredients
14
Count
Nutrition
105
Calories
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Ingredients:

Directions:

  1. Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat 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 oil.
  2. 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 reserved garlic cooking oil, and sprinkle generously with 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.
  3. 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.
  4. 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 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  5. 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 a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105.01 Kcal (440 kJ)
Calories from fat 37.55 Kcal
% Daily Value*
Total Fat 4.17g 6%
Cholesterol 21.25mg 7%
Sodium 53.95mg 2%
Potassium 178.45mg 4%
Total Carbs 9.7g 3%
Sugars 5.82g 23%
Dietary Fiber 0.52g 2%
Protein 7.09g 14%
Vitamin C 1.9mg 3%
Iron 0.5mg 3%
Calcium 25.8mg 3%
Amount Per 100 g
Calories 185.42 Kcal (776 kJ)
Calories from fat 66.31 Kcal
% Daily Value*
Total Fat 7.37g 6%
Cholesterol 37.52mg 7%
Sodium 95.27mg 2%
Potassium 315.11mg 4%
Total Carbs 17.13g 3%
Sugars 10.27g 23%
Dietary Fiber 0.93g 2%
Protein 12.52g 14%
Vitamin C 3.3mg 3%
Iron 0.9mg 3%
Calcium 45.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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