Stuffed Pork Loin With Cherries 4 Ingredients Recipes

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.

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.

BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
• Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
• When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.

STUFFED PORK LOIN

Steps:

• Season loin with salt& pepper to taste.
• Arrange sage leaves over loin.
• Sear in cast iron skillet w/just enough oil to coat bottom of pan.
• Remove from stove top when sides are nicely browned.
• Mix together prepared stuffing with cranberries and chopped apple.
• Remove loin from skillet and make a slit down the long side of the loin (one side only- careful not to cut into two pieces).
• Loosely pack the stuffing into the cut loin and return to skillet- any extra can go around the outside of the loin.
• Bake at 400º on top rack of oven till done- 35-45 minutes.

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 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).

PORK TENDERLOIN WITH DRIED CHERRIES

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.