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

Reviewed: Dec. 15, 2008
My husband and I served this for a Christmas dinner party over the weekend. We cooked it for about an hour at 250 and then turned up to 350 for remaining time. I couldn't find apple jelly, but found apple jalapeno jelly which tasted spicy out of the jar, but couldn't taste the spiciness on the meat. It tasted really nice. We also used a dried fruit medley by Sunmaid, that had apples, apricots, prunes, etc in it. It worked out really well. Topped with the port sauce, this makes a very attractive and tasty main course. We served it with scalloped potatoes (also an all-recipes recipes) and fresh green beans. I will make it again for my family for Christmas dinner! yum!
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