Ingredients
1 cup dried cherries1/2 cup water2/3 cup chopped onion1/2 cup chopped celery1/2 cup minced fresh parsley1/4 cup shredded carrot1 tablespoon rubbed sage1 teaspoon minced fresh rosemary3 tablespoons butter1/2 teaspoon minced garlic2-1/2 cups salad croutons1 cup chicken broth1/2 teaspoon pepper, divided1/4 teaspoon ground nutmeg1/4 teaspoon almond extract1 boneless whole pork loin roast (about 3 pounds)GRAVY:1-3/4 cups chicken broth1/2 cup water1/2 cup heavy whipping cream1/2 teaspoon minced fresh rosemary
Preparation
In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain).
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.
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.
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.
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.
