Cherry Stuffed Pork Loin
Ingredients | Instructions |
Gravy
| In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside, do not drain). In a skillet, saute the parsley, vegetables and seasonings in butter until tender. Remove from the heat. Stir in the croutons, broth, 1/4 tsp pepper, nutmeg, almond extract and cherries. Let stand until the liquid is absrobed. Cut a lengthwise slit down the center of the roast to within 1/2 inch of bottom. Open roast so it lies flat: cover with pastic wrap. Flatten to 3/4 inch thickness. Remove plastic; spread stuffing over meat to within 1 inch of edges. Close the roast; tie at 1-inch intervals with kitchen string. Place on a rack in a shallow roasting pan Sprinkle with remaining pepper. Bake, uncovered, at 350 for 1 1/2 to 2 hours or until a meat thermometer reads 145. Let stand for 10 - 15 minutes before slicing. Gravy: Add broth and water to roasting pan; stir to loosen browned bits. Pour into saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Simmer, uncovered, until thickened. Serve with roast. Serve 10 - 12. |
