Roast Loin of Pork
with Cherry Stuffing and Cherry Pan Gravy

This elegant stuffed pork roast makes a wonderful holiday entrée.

Recipe Ingredients:

1 (2 1/2 pounds) boneless pork loin, butterflied
1 cup dried tart cherries, chopped
1/2 cup dry white wine
2 tablespoons butter
1 cup chopped green onions (including both white and green parts)
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme plus additional thyme for top of roast
1/8 teaspoon ground allspice
Salt and pepper, to taste
3 cups dried bread cubes
1 large egg, slightly beaten
1 1/2 cups chicken broth
1 tablespoon cornstarch

Cooking Directions:

1. In a small bowl, combine dried tart cherries and wine; allow cherries to marinate while getting rest of ingredients together.
2. In a large skillet, melt butter over medium heat. Add green onions and celery; cook 7 to 8 minutes, or until vegetables are tender. Remove from heat; add 1/2 cup marinated cherries without the liquid, parsley, thyme and allspice to onion mixture; mix well. Season with salt and pepper; allow mixture to cool. When cool, add bread cubes and egg to onion mixture. If stuffing appears dry, moisten with a little chicken broth or water.
3. On a flat board, lay out pork, fat side down. Spread stuffing evenly over pork. Roll up carefully; tie with butcher's twine. Season surface of pork with salt, pepper and thyme to taste. Place rolled pork roast, fat side down. In roasting pan.
4. Roast in preheated 425°F (220°C) oven 10 minutes. Turn meat over; roast 10 minutes. Reduce oven temperature to 350°F (175°C); roast 1 hour 15 minutes, or until an internal temperature of 165°F (70°C) is reached. Transfer roast to carving board and allow to sit 15 minutes before carving.
5. Meanwhile, prepare pan gravy by adding 1 cup chicken broth to remaining marinated cherries; pour cherry mixture into roasting pan. Bring to a boil, stirring to loosen pan drippings. Dissolve cornstarch in remaining 1/2 cup chicken broth; add cherry mixture in pan, stirring constantly until gravy returns to the boil. Cook 2 minutes. Serve over sliced pork loin.

Makes 6 to 8 servings.

Recipe provided courtesy of the Cherry Marketing Institute.