Cherry Stuffed Pork Loin Recipes

PORK LOIN CHOPS WITH CHERRY-APPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
• Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
• Season pork chops with salt and black pepper.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CREAMY CHERRY STUFFED PORK LOIN

Steps:

• Preheat oven to 450°F.

STUFFED PORK LOIN WITH CHERRIES (4 INGREDIENTS)

Steps:

• You may brine the roast if desired to increase the tenderness of the roast - instructions are included at the end.
• You'll be slicing the roast so that you create a large rectangle. Start by slicing the roast lengthwise, cutting to - but not through - the opposite side. Spread roast in half, then slice down both halves, to but not through the opposite side, so you now have four long rectangular sections. Use a mallet to pound the roast so that you form one large flattened rectangle about 1/2 inch thick.
• Prepare stuffing. Melt butter in a large glass bowl. Stir in stuffing mix, and then add about HALF the can of cherry pie filling (I try to get most of the cherries and not so much of the "gel"). Discard remaining cherry pie filling.
• Assembly: spread stuffing mixture evenly over pork. Beginning at a long side, roll up pork, jellyroll fashion, and tie securely with string at 2 inch intervals.
• Bake on a greased rack at 325 degrees for about 1 hours and 30 minutes, or until meat thermometer registers 155 degrees at the thickest part (test a couple areas and don't get stuck in the stuffing, which doesn't get as hot as the pork).
• I often put quartered carrots, turnips and onions in the bottom of the roasting pan, which will be nice and tender when the roast is done.
• Remove from oven. Allow to sit 10 minutes before carving.
• Optional: brine pork for 1 day to increase tenderness and juicy-ness. To brine the pork, dissolve 1/2 cup salt in 1 gallon water; cool completely. Then immerse pork roast in the brine liquid and keep in your refrigerator for 24 hours. Remove from brine; rinse thoroughly before proceeding with recipe.

CHERRY-STUFFED PORK LOIN

Steps:

• 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.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
• Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
• While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
• Drizzle sauce over pork, top with almonds, and serve.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
• lightly browned. Drain on paper towels; reserve.
• Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
• tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
• Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
• To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

CHERRY-GLAZED PORK TENDERLOIN

Steps:

• In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.