Cherry-Stuffed Pork Loin Recipe

Ingredients

• 1 cup dried cherries
• 1/2 cup water
• 2/3 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup minced fresh parsley
• 1/4 cup shredded carrot
• 1 tablespoon rubbed sage
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon minced garlic
• 3 tablespoons butter
• 2-1/2 cups salad croutons
• 1 cup chicken broth
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• 1 boneless whole pork loin roast (about 3 pounds)
• GRAVY:
• 1-3/4 cups chicken broth
• 1/2 cup water
• 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh rosemary

Directions

• In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain).
• In a large skillet, saute the onion, celery, parsley, carrot, sage, rosemary and garlic in butter until tender. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed.
• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper.
• Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast. Yield: 10-12 servings.

Cherry-Stuffed Pork Loin published in Taste of Home October/November 2003, p20