I’ve gotten really good at making this peach cobbler recipe over the years. Everyone enjoys it. Certainly use fresh Georgia peaches!
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 3 tablespoons olive oil
- 16 whole peeled garlic cloves
- 2 tablespoons minced garlic cloves
- 1 (8 pound) whole boneless pork loin, patted dry, at room temperature
- Salt and freshly ground pepper
- 3 tablespoons minced fresh rosemary (snip with scissors), divided
- 16 dried apricots (or similar amount of your favorite dried fruit)
- ⅓ cup dried cranberries
- ¼ cup apple jelly
- ¼ cup port
- ½ cup chicken broth
- 2 tablespoons apple jelly
- 2 teaspoons cornstarch
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- If you opt to roast a portion rather than a whole pork loin, select the more flavorful rib end. A 4-pound roast will serve 8.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 225 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Moist and flavorful 2 lb roast. Nice presentation on slicing. I opted to try Meyer lemon jelly instead of apple, as I had canned quite a lot of it. The sauce was on the sweet side, as I imagine it is intended to be, but not lemony. I did baste every 20 minutes, and add a tiny bit of broth, as others suggested to keep the drippings from scorching. A keeper. Thank you.
We made this for Thanksgiving dinner in lieu of ham or turkey and it was AHHHHHHHMAZING! it seems so fancy but was easy to put together . I was afraid a pork loin would be just so dry but this cooking method makes sure it doesn’t dry out at all. The only changes I made were the omission of all salt and I left out the apple jelly from the port wine sauce since I didn’t want it too sweet. It was all just perfect and will definitely be a do again recipe!
This recipe is great. Leaving a comment not only because it was awesome, but also it was impossible to find Apple jelly for the glaze that goes on the pork just before it heads into the oven. I used peach preserves. Any preserve that goes with rosemary would work. Think that through before you get too creative. 😉
Great flavourful pork recipe! Be sure to monitor the temperature closely because overdone lean pork will be very dry. The port sauce is a real winner!
I used two pork tenderloins for a dinner party of four. I was able to do all ahead that morning except for sauce at the end. It was, without doubt, the best pork I’ve ever eaten… gourmet, totally gourmet. All three guests raved
This recipe was amazing! I served a 5 lb pork loin for New Years Day dinner for 12. I roasted the garlic before using it in this recipe, substituted peach pepper jelly for the apple jelly, and left out the cranberries. I fileted the roast, spread the filling over it, then rolled it like a pinwheel. For the sauce, I used a full cup of port but let it simmer and reduce while the roast was cooking. Everyone loved it!
Will be making this many timescale in the feature.
Made using 2 pounds pork tenderloin and scaling back ingredients. Having temps to check was do helpful in decreasing cooking time. Made double sauce recipe. LOVED it.
This was absolutely stunning. I made it as a special meal for my husband on father’s day. Instead of one huge pork loin I used 2 small ones, totaling 4 pounds. I used the same amount of stuffing and based on the reviews doubled the sauce. I was not disappointed! The sauce was a hit, and the pork was cooked perfectly. As long as you use an actual meat thermometer and cook to the right temperatures this will turn out properly, juicy, and perfectly cooked.
This was absolutely stunning. I made it as a special meal for my husband on father’s day. Instead of one huge pork loin I used 2 small ones, totaling 4 pounds. I used the same amount of stuffing and based on the reviews doubled the sauce. I was not disappointed! The sauce was a hit, and the pork was cooked perfectly. As long as you use an actual meat thermometer and cook to the right temperatures this will turn out properly, juicy, and perfectly cooked.
This recipe is just awesome! I used a 2 lb. roast but did not adjust the other ingredients. Let it cook t 250 for about 2 hours when the internal meat temp was 170. It was fantastic but I think I will only roast it to 150 next time which will keep the ends of the smaller roast less well done!
No Port or Apricots. Used White Wine, pineapple juice and mixed fresh fruit. Only time the pork. Hold off on fruit for 30 minutes. Licked the plates.
When you want to show off for your dinner guest this is definitely the recipe to follow. I could not find kitchen twine so I wrapped the loin in bacon. Best substitution ever!!!
Loved It!!! I had to do a few modifications since I was using ‘inventory’ I had on hand, in my kitchen. Dried Rosemary (not as good as fresh, but it was in stock). Used Peach Preserves instead of Dried Apricots. Used a Dried Berry Mix from my favorite discount Food Store Chain. Cooked in 2C of Chicken Broth to keep it moist. Flavor was AWESOME, serving it on a bed a Jasmine & Wild Rice blended together. Smells & taste tested WONDERFULLY. Thanks for a fantastic recipe!!!
This was KILLER GOOD. Though my family eats Paleo. I used a large Pyrex baking dish and surrounded the meat with baby carrots and peeled/chopped purple sweet potatoes. I tossed the vegetables in a bowl with 1/4 cup olive oil and a light sprinkling of cayenne , 1 tsp. garlic powder and 1 tsp. salt. I substituted “Sugar Free” Apple Butter for the apple jelly. Tapioca flour for the cornstarch. As a side dish I sautéed peeled and chunked apples (I sprinkled with “Apple Pie Spices” and and 1 TBL. honey, then toss to mix. Saute in very hot coconut oil until golden on two sides. Turn off heat and stir apples, let stand while preparing the gravy. The apples need to cool a bit before serving.
Made this for Christmas dinner this year . It was a huge hit with everyone. The family took all the left overs home had to hide a plate for my room mate.
I have made this many times for dinner parties and it always turns out terrific. Made it again for Christmas dinner this year and substituted fig preserves for the apple jelly and added chopped dried figs to the stuffing. Delicious! This recipe is very scalable. I’ve made it with smaller loins up to an 8+ lb. loin. For tender, juicy pork, use a meat thermometer whatever the size. I roast to a final temp of 150 then let it rest covered with foil for 20 minutes and it’s consistently perfect. Enjoy!
I made this tonight with the following changes. I used apple butter because that’s what I had on hand. I stuffed the roast with 3 chopped cloves of garlic and 1/8 cup of finely chopped fresh rosemary, 1/4 cup of dried cranberries and 1/4 cup of dried Montmorency cherries. I added cup up potatoes and onions to the pan and roasted everything in a 350 degree oven for 1 1/2 hours.
We switched up the jellies a bit according to what we had –delicious and the leftovers made great croquettes.
Easy for big groups. Very moist and flavorful. I cooked 2 large roasts @275 then up to 400–took about 2 hrs.
I made it for a regular weeknight meal (scaled down). I followed the recommendations of others to roast at 350 and finish at 400, which was great. The pork came out tender and flavorful, but the filing, which is the whole point of this recipe, was disjointed. You either got garlic OR apricot OR Cranberry