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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 10 |
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One of my best recipes is this pork loin, with its moist and tasty stuffing.Jim Korzenowski, Fennville, Michigan Ingredients:
1 cup dried cherries |
1/2 cup water |
2/3 cup chopped onion |
1/2 cup chopped celery |
1/2 cup minced fresh parsley |
1/4 cup shredded carrot |
1 tablespoon rubbed sage |
1 teaspoon minced fresh rosemary |
3 tablespoons butter |
1/2 teaspoon minced garlic |
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 heavy whipping cream |
1/2 teaspoon minced fresh rosemary |
Directions:
1. In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain).
2. 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.
3. 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.
4. 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.
5. 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. Yield: 10-12 servings.
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