Cherry-Stuffed Pork Loin

Total Time

Prep: 55 min. Bake: 1 hour + standing


10-12 servings

Updated: Sep. 30, 2022
One of my best recipes is this pork loin, with its moist and tasty stuffing.—Jim Korzenowski, Fennville, Michigan


  • 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


  1. In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain).
  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.
  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.
  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.
  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.