Treat your taste buds to a mouthwatering rosemary-scented pork loin stuffed with the perfect blend of roasted garlic, dried apricots, and cranberries. This flavorful dish is perfect for a Sunday dinner or a special occasion. The pork loin is seasoned with fragrant rosemary, then filled with a savory stuffing of roasted garlic, sweet dried apricots, and tart cranberries. The succulent pork is roasted to perfection, creating a tender and juicy centerpiece for your meal. Impress your guests with this delectable recipe that combines savory and sweet flavors into one unforgettable dish.
Ingredients
- 1 (4-pound) boneless pork loin
- 6 cloves garlic, roasted
- 1 tablespoon fresh rosemary leaves, chopped
- 1 cup dried apricots, chopped
- 1 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- Kitchen twine
Directions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, butterfly the pork loin by making a lengthwise cut about three-quarters of the way through the meat. Open the pork loin like a book.
- Spread the roasted garlic evenly over the inside of the pork loin. Sprinkle the chopped rosemary, dried apricots, and cranberries on top.
- Starting at one end, roll up the pork loin tightly, securing it with kitchen twine. Season the outside of the pork loin with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the pork loin on all sides, about 3 minutes per side.
- Transfer the skillet with the pork loin to the preheated oven and roast for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the pork loin from the oven and let it rest for 10 minutes before removing the twine and slicing.
- Serve the sliced pork loin with your favorite sides and enjoy!
