Cherry Stuffed Pork Loin
Servings: 4
Prep Time: 65 minutes
Ingredients
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.