Cherry Filled Pork Loin and Garlic Vegetables

Cherries and pork are a very surprising and good combination. The cherries add to the meats sweetness and take pork to the next level. So if you are looking for a way to "spice up" your pork you'll love this recipe and while it may take a little more time to prepare it is worth it over the normal pork loin. My only warning is to not over stuff it!

This is also a fun dish for a get together because wine and liquor are needed for the cherries (don't worry, I have a NON-Alcohol alternative!) so you can make a signature drink to complement with the flavors with the Triple sec or have an excuse to buy a larger bottle of red wine. My favorite choice of cocktails for using the triple sec is Cherry Punch or Agent Orange if you don't want cherry overload.

The Shopping List:

1) Dry red wine

2) Dried sour cherries

3) Triple sec

4) Shallots (or you can use an onion if you don't want to be fancy)

5) Lemon rind (1)

6) Garlic Cloves (4)

7) 2 lb boneless pork loin

8) Dijon mustard

9) Now this is where your choice comes into play. Because the loin takes some time you can buy a pack of steamer garlic vegetables or you can saute' the ones I am doing which are: zucchini, squash, onion and green snap peas.

10) Olive Oil

11) Bread crumbs (plain)

Other optional side dishes:
This meal is nice also with rice or roasted potatoes.


ALCOHOL ALTERNATIVE:
Use the same amount orange juice and chicken broth
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To begin:

Preheat oven to 400.

In a microwave safe bowl pour in 1 1/2 cups of dried cherries, 1/2 cup dry red wine, and 2 tablespoons triple sec.

Cook on high for two minutes in microwave and then let sit until cherries are plump. (about 10 minutes)

Drain mixture.

To the mixture add 3 tablespoons shallots (finely chopped), a dash of salt, a the rind of the one lemon. Mix.

Place your pork loin on a cutting board. Cut the loin length wise, cut to the otherside but do NOT through, the pork loin should be laying open like a book. Now the sides are still fat so you need to do the same process to each side again to it can open and lay flat even further. To do this start from the center and cut nearly to the edge of each side.

Lay plastic wrap or wax paper over the top and pound the pork to an even thickness.

Spread the fruit mixture over the pork loin leaving about a 1/2 inch free of mixture on each end and then roll up the loin. Now you can either toothpick it closed or use twine to tie it up.

Sprinkle outside of pork with salt and then brush with dijon mustard. Roll the loin in the plain bread crumbs and the place the pork loin on a broiler pan. Let cook for 55 minutes.

After pork is done let sit for 10 minutes and then you can cut it.

During the pork's resting time in a skillet place 2 tablespoons olive oil and 2 cloves of garlic finely chopped. When oil becomes warm place 1/2 cup sliced zucchini into the pan first let cook about 2-3 minutes then add 1/2 cup sliced squash, 1/2 chopped onion and 1/2 cup snap peas. I squeezed the lemon juice onto them as well for a little zing. Let saute' on medium high heat for about 5 minutes. Sprinkle with pepper and salt if wanted or some Ms. Dash. Enjoy!