Creamy Cherry Stuffed Pork Loin Recipes

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.