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Cherry-Stuffed Pork Loin

 Cherry-Stuffed Pork Loin
One of my best recipes is this pork loin, with its moist and tasty stuffing.—Jim Korzenowski, Fennville, Michigan
10-12 ServingsPrep: 55 min. Bake: 1 hour + standing

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
  • 3 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 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).

2 of 2

Cherry-Stuffed Pork Loin (continued)

Directions (continued)

  • In a large skillet, saute the onion, celery, parsley, carrot, sage
  • and rosemary in butter until tender. Add garlic; cook 1 minute
  • longer. 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 to 1-1/4 hours or until a
  • thermometer reads 145°. Let meat stand for 10 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.
Nutritional Facts: 1 serving (1 each) equals 272 calories, 12 g fat (6 g saturated fat), 78 mg cholesterol, 328 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer