Cherry-Stuffed Pork Loin Recipe

5 2 4
Cherry-Stuffed Pork Loin Recipe
Cherry-Stuffed Pork Loin Recipe photo by Taste of Home
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Cherry-Stuffed Pork Loin Recipe

Read Reviews
5 2 4
Publisher Photo
One of my best recipes is this pork loin, with its moist and tasty stuffing.—Jim Korzenowski, Fennville, Michigan
MAKES:
10-12 servings
TOTAL TIME:
Prep: 55 min. Bake: 1 hour + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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).
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.
Originally published as Cherry-Stuffed Pork Loin in Taste of Home October/November 2003, p20

Nutritional Facts

1 each: 272 calories, 12g fat (6g saturated fat), 78mg cholesterol, 328mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 24g protein.

  • 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. Yield: 10-12 servings.
Originally published as Cherry-Stuffed Pork Loin in Taste of Home October/November 2003, p20

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Reviews forCherry-Stuffed Pork Loin

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MY REVIEW
Nancy User ID: 8984163 257979
Reviewed Dec. 11, 2016

"I made it as stated in the recipe. Loved it! The family did too. It's my favorite for Christmas dinner."

MY REVIEW
Cindicooks User ID: 5842932 49533
Reviewed Feb. 25, 2011

"I made this for Christmas dinner. It was awesome, everyone loved it. So moist and tasty. I will make this again and again."

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