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

• Heavy kitchen string or twine

• 1/4 cup apple jelly

• 1/4 cup port

• 1/2 cup chicken broth

• 2 tablespoons apple jelly

• 2 teaspoons cornstarch

• 3 C simple brine

Preparations

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 and set aside; reserve oil.

Butterfly pork loin to about 1in thick and place the loin in a large rectangular non reactive container. Pour the brine in and cover overnight in the refrigerator.

Brush the inside with some garlic oil and sprinkle generously with salt and pepper, then sprinkle with 1 Tb of the rosemary. Spread evenly over the inside whole garlic cloves and apricots and sprinkle in cranberries. Tie loin together at 1 1/2-inch intervals with a butcher's twine.

Brush roast with remaining garlic oil and sprinkle generously with salt and pepper. Set pork loin on a large rimmed baking sheet or jelly-roll pan.

Warm 1/4 cup apple jelly, minced garlic, and remaining 2 Tbl. rosemary in small saucepan. Brush mixture all over roast.

Roast until an instant-read thermometer stuck into center registers 120 degrees; start checking after 1 1/2 hours. Remove roast from oven and increase oven temp. to 400 degrees. Brush loin with pan drippings, return to oven and continue to roast until golden brown and a thermometer stuck into center registers 145 degrees, about 20 minutes longer. Do not overcook. Turn oven to broil and cook until spotty brown, about 3 to 5 minutes longer. Let roast rest for 15 -20 minutes, then transfer to a carving board.

Stir pan juices to loosen as many browned bits as possible, then strain into a small saucepan. Stir in port, chicken broth, and remaining 2 Tb. jelly and bring to a simmer. Mix cornstarch with 2 Tb. cold water. Whisk into sauce and continue to simmer, whisking, until lightly thickened.

Cut pork into slices, and spoon sauce over each serving. Serve immediately.

Urban Cowgill