Ingredients: |
Ingredients: INGREDIENTS
1 cup dried cherries
1/2 cup water
1/2 cup minced fresh parsley
1 medium onion, chopped
1 celery rib, diced
1/4 cup shredded carrot
1 tablespoon rubbed sage
1 garlic clove, minced
1 teaspoon minced fresh rosemary
3 tablespoons butter or margarine
2-1/2 cups salad croutons
1 cup chicken broth
1/2 teaspoon pepper, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 boneless whole pork loin roast (about 3 pounds)
GRAVY:
1-3/4 cups chicken broth
1/2 cup water
1/2 cup whipping cream
1/2 teaspoon minced fresh rosemary
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Directions: |
Directions:DIRECTIONS
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 teaspoon pepper, nutmeg, almond extract and cherries. Let stand until the liquid is absorbed.
Cut a lengthwise slit down the center of the roast to within 1/2. 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 at 1-in. 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 160°. Let stand for 10-15 minutes before slicing. For gravy, add broth and water to roasting pan; stir to loosen browned bits. Pour into a 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 the roast. Yield: 10-12 servings.
Originally published as Cherry-Stuffed Pork Loin in Taste of Home October/November 2003, p20 |
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