Cherry-Stuff Pork Loin
  • Servings: 10- 12
  • 1 cup dried cherries
  • 1/2 cup water
  • 1/2 cup minced fresh parsley
  • 1 medium onion, chopped
  • 1 celery rib, diced
  • 1/4 cup shredded carrot
  • 1 tablespoon rubbed sage
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh rosemary
  • 3 tablespoons butter or margarine
  • 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 whipping cream (I've used canned Carnation when I have no cream)
  • 1/2 teaspoon minced fresh rosemary
  1. 1. In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute the parsley, vegetables and seasonings in butter until tender. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, almond extract and cherries. Let stand until the liquid is absorbed.
  2. 2. 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 at 1-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining pepper.
  3. 3. Bake, uncovered, at 350º for 1-1/2 to 2 hours or until a meat thermometer reads 160º. Let stand for 10-15 minutes before slicing. For gravy, add broth and water to roasting pan; stir to loosen browned bits. Pour into a saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Simmer uncovered until thickened. Serve with the roast.
  4. Marlene
If you have never had fruit in a pork roast you don't know what you are missing.