Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce Recipe

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)
• 1/3 cup dried cranberries
• 1/4 cup apple jelly
• 1/4 cup port
• 1/2 cup chicken broth
• 2 tablespoons apple jelly
• 2 teaspoons cornstarch