Cherry & Bread Stuffed Roasted Pork Loin
Courtesy of Joe Leone

Ingredients:

Pork loin

Red cherries, pits removed, sliced in half

White cherries, pits removed, sliced in half

Bacon, fat rendered and small diced

Semolina bread, croutons cut into ¼” pieces

Parsley, Italian flat leaf, chopped

Balsamic glaze

Salt, kosher

Pepper, fresh cracked

Olive oil

*Butcher’s twine is needed to truss the pork loin*

Method of Preparation:

1. Preheat the oven to 350 degrees F
2. Preheat a grill
3. Using a small boning knife, butterfly the pork loin by slicing it so it can lie flat
4. Cover the pork with plastic wrap, pound the pork so it is even
5. Season the pork with salt and pepper
6. In a mixing bowl, toss together both types of cherries, parsley, bread, bacon, and season with salt and pepper
7. Add the stuffing mix to the butterflied pork loin
8. Roll the pork loin, and truss with the butcher’s twine
9. Rub the pork with salt and pepper
10. Mark the pork on the grill for 5-10 minutes, or until grill marks are all over the pork
11. Then place the pork in a 350 degrees F oven and roast pork until it reaches 160 degrees F
12. Allow the pork to rest for 15 minutes before slicing
13. Combine the pan dripping with the balsamic glaze and glaze the top of the pork with it.