Cherry and thyme–stuffed loin of pork
⅓ cup(s), chopped
sugar-free cherry preserves
½ cup(s), or jam
dried plain breadcrumbs
4 tsp, chopped
uncooked lean trimmed pork center loin
1½ pound(s), boneless
- Preheat oven to 400°F. Set rack in roasting pan and spray rack and pan with nonstick spray.
- To make stuffing, combine cherries with enough boiling water to cover in small bowl. Let cherries soak until softened, about 10 minutes; drain well. Stir in 1/4 cup fruit spread, bread crumbs, and thyme until mixed well.
- With long thin knife, cut pork lengthwise in half, cutting about three-fourths through and opening pork up like a book. Place pork, cut-side down, between two sheets of wax paper. With meat mallet or rolling pin, gently pound pork to 1/2-inch thickness. Remove top sheet of wax paper and sprinkle pork with salt and pepper. Turn pork over and spoon cherry mixture down along center. Roll pork up lengthwise to enclose filling and tie in 4 or 5 places with kitchen string.
- Place pork on prepared rack and roast 45 minutes. Brush with 1 tablespoon fruit spread. Roast until instant-read thermometer inserted into center of roast registers 145°F, about 15 minutes longer, brushing 3 times with remaining fruit spread. Transfer pork to cutting board and let stand 10 minutes. Cut off string and discard. Cut pork into 24 (1/4-inch) slices.
- Per serving: 3 slices pork