Delicious Rosemary-Scented Pork Loin Stuffed with Roasted Garlic, Dried Apricots, and Cranberries

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

1. Preheat the oven to 375°F (190°C).
2. 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.
3. Spread the roasted garlic evenly over the inside of the pork loin. Sprinkle the chopped rosemary, dried apricots, and cranberries on top.
4. 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.
5. Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the pork loin on all sides, about 3 minutes per side.
6. 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).
7. Remove the pork loin from the oven and let it rest for 10 minutes before removing the twine and slicing.
8. Serve the sliced pork loin with your favorite sides and enjoy!

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