Pork Loin Stuffed with Cherries

Braised Pork Loin with Cherry Sauce

Yield 6 servings

Boneless pork loin roast 3lb

Salt and Pepper TT

Dried Cherries, pitted 1lb

Vegetable oil 1 Tbsp

Clarified Butter 2 Tbsp

Carrot, small dice 3 oz

Onion, yellow small dice 6 oz

Celery, small dice 3 oz

Fresh thyme 2 tsp

Bay leaf 1

Garlic cloves, crushed 2

Kirsch 4 oz

Brown chicken stock 6 oz

Bread crumbs 6 oz

Flour 3 Tbsp plus flour for dredging

Method of prep:

Trim and butterfly the pork loin, set aside. In a small mixing bowl, combine 1 oz of carrot, 2 oz of onion, 1 oz of celery, 1 tsp of fresh thyme, bread crumbs, 1 pound of cherries, and 1 oz of chicken stock. Season with salt and pepper. Arrange the stuffing mix along the center length of the pork loin. Roll the loin so that the stuffing is in the middle. Tie with butcher twine. Season the outside of the loin with salt and pepper. Dredge the loin in flour. Sear the pork loin in remaining butter and oil until a brown crust is achieved. Remove meat from pan and set aside. Sweat carrot, onion, celery, and garlic in the pan. Dust vegetables with 3 tbsp of flour to make a roux (singer). Kirsch and reduce, next add stock and stir to a smooth consistency. Add bay leaf, cherries, and pork loin back to the braising pan. Cover and cook in a 350 degree oven until the pork reaches an internal temp of 145 degrees, about 45 minutes. Remove pork from pan and rest. Reduce sauce if necessary.