Cherry Stuffed Pork Loin

Servings: 4
Prep Time: 65 minutes


3 pounds pork loin roast

1 cup salt

1 cup sugar

2 gallons water

2 cups yellow onion (diced)

1 cup celery (diced)

2 pounds baby spinach

2 pounds corn-on-the-cob

1 pound sweet potatoes (diced)

4 cups cherry preserves

2 cups croutons

2 tablespoons butter

1/2 cup extra-virgin olive oil

salt (to taste)

sugar (to taste)

fleur de sel (to taste)

black pepper (to taste)

1. Mix salt, sugar, and water until dissolved. Brine pork for 2 hours in refrigerator.

2. Sauté onions with butter until soft, add celery, cherry preserves, and croutons, cool.

3. Piece pork on both ends to make a cavity. Using a piping bag, fill with cherry mixture.

4. Season pork with salt and pepper and sear in pan, cook to 140F and rest.

5. Bring salted water to a boil, add corn and sweet potato and cook until tender. Remove kernels and sauté in butter with spinach.

Courtesy of the National Pork Board, Des Moines, Iowa.