Cherry-Stuffed Pork Loin

Name: Cherry-Stuffed Pork Loin
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 kilograms boneless whole pork loin roast (about; 3 Tbsps butter; 59 milliliters shredded carrot; 118 milliliters chopped celery; 237 milliliters chicken broth; 473 milliliters salad croutons; 237 milliliters dried cherries; 118 milliliters minced fresh parsley; 1 teaspoons minced fresh rosemary; 1 teaspoons minced garlic; 0 teaspoons ground nutmeg; 118 milliliters heavy whipping cream; 158 milliliters chopped onion; 1 teaspoons pepper, divided; 1 Tbsp rubbed sage; 118 milliliters water

Cherry-Stuffed Pork Loin might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 27g of protein, 12g of fat, and a total of 270 calories. This recipe serves 12. If you have rubbed sage, cherries, water, and a few other ingredients on hand, you can make it. To use up the dried cherries you could follow this main course with the Homemade Berry Granola Parfaits as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

In a small saucepan, bring cherries and water to a boil,

Ingredients you will need

Cherries

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Rosemary

Parsley

Butter

Carrot

Celery

Onion

Sage

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries.

Ingredients you will need

Cherries

Croutons

Extract

Nutmeg

Pepper

Broth

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Stuffing

Spread

Meat

Equipment you will use

Kitchen Twine

Toothpicks

Place fat side up on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Sprinkle with remaining pepper.

Ingredients you will need

Pepper

Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°.

Equipment you will use

Kitchen Thermometer

Oven

Let meat stand for 10 minutes before slicing.

Ingredients you will need

Meat

Meanwhile, add broth and water to roasting pan; stir to loosen browned bits.

Ingredients you will need

Broth

Water

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Rosemary

Cream