3 tbsp olive oil
2 tbsp crushed garlic
2 tbsp fresh rosemary (finely chopped)
1/4 cup dried apricots (chopped)
1/8 cup dried cranberries (chopped)
2 lb unseasoned pork tenderloin
1/4 cup port wine
1/2 cup chicken broth
2 teaspoons cornstarch
Heat the oven to 250. Mix the first five ingredients. Cut a lengthwise pocket in the tenderloin. Brush the pocket with olive oil, salt and pepper. Stuff the pork with the mixture.
On a baking sheet roast for about and hour till the internal temperature reaches 130 degrees. Increase the oven to 400. Set aside the drippings from the loin and roast until it starts to brown and temperature is 155 - 160. Let cool.
Meanwhile in a sauce pan medium-high heat stir port, broth and drippings, bring to a simmer. Add cornstarch and 2 tbsp of water. Whisk until gravy starts to thicken.
Cut loin in to piece and serve with gravy.
*Side note I did make several dishes for Thanksgiving, but I did not have the time to take the pictures or note all the recipes.