Taste of Home
Cherry-Stuffed Pork Loin
TOTAL TIME: Prep: 55 min. Bake: 1 hour + standing
YIELD: 10-12 servings.
One of my best recipes is this pork loin, with its moist and tasty stuffing.—Jim Korzenowski, Fennville, Michigan
Ingredients
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1 cup dried cherries
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1/2 cup water
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2/3 cup chopped onion
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1/2 cup chopped celery
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1/2 cup minced fresh parsley
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1/4 cup shredded carrot
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1 tablespoon rubbed sage
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1 teaspoon minced fresh rosemary
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3 tablespoons butter
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1/2 teaspoon minced garlic
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2-1/2 cups salad croutons
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1 cup chicken broth
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1/2 teaspoon pepper, divided
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1/4 teaspoon ground nutmeg
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1/4 teaspoon almond extract
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1 boneless whole pork loin roast (about 3 pounds)
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GRAVY:
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1-3/4 cups chicken broth
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1/2 cup water
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1/2 cup heavy whipping cream
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1/2 teaspoon minced fresh rosemary
Directions
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1.
In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain).
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2.
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.
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3.
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.
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4.
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.
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5.
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.
Nutrition Facts
1 each: 272 calories, 12g fat (6g saturated fat), 78mg cholesterol, 328mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 24g protein.
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