
Pork Loin Stuffed with Cherries
Updated: Mar 25, 2019

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.