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

Reviewed: Dec. 3, 2010
I first made this Christmas 2008 for family... They loved it. I used apple and raisins instead of the apricot. To have enough room I put it in a hot grill after the initial cook time. This worked great and freed up the oven for other things. I made it again last season for 40 persons. Our neighborhood Progressive dinner is a formal event. A committee makes the food for all the main course homes. We followed the recipe except we added more gravy makings to have enough to send out to all. We took the loin out at 130 degrees and after a short rest, we sliced into servings. Then tied 8 servings togeather 5 times then wrapped in heavy foil and refrigerated. The next day we sent it out to the homes with the rest of the meal. After gathering for appitizers we split up and went to dinner. All the host/ hostess were very pleased. They just put it in a 250 degree oven until they returned from gathering for Appitizers. Pummped up the heat until loin was 150 degrees.....When we all gatherd again for Dessert the Pork loin was all they were talking about. When we were sending out invites this year I again had requests for last years main course recipe... I would say over 1/2 of the people asked for the recipe then or now.
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