Cherry-Stuffed Pork Tenderloin submitted by Mom Johnson
A good holiday roast that is both wonderful in flavor, tender and colorful. From the October/November 2003 issue of Taste of Home.

In a small saucepan, bring the cherries and water to a boil. Remove from heat; set aside (do not drain). In a skillet, saute the parsley, vegetables and seasonings in butter till tender. Remove from the heat. Stir in the croutons, broth, 1/4 tsp. pepper, nutmeg, almond extract and cherries. Let stand till the liquid is absorped.
Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4 inch thickness. Remove plastic; spread stuffing over meat to within 1 inch of the edges. (Or....flatten two pork tenderloins in the same way, using one for the "top" of the roast and the other for the bottom where the filling will be spread). Close the roast and tie at 1 inch intervals with kitchen string. Place roast on a rack in a shallow roasting pan. Sprinkle with remaining pepper. Bake, uncovered at 350 degrees for 1 1/2-2 hours or until meat thermometer registers 160 degrees. Let stand for 10-15 minutes before slicing.

v 1 cup dried cherries
v 1/2 cup water
v 1/2 cup minced fresh parsley
v 1 medium onion, chopped
v 1 celery rib, diced
v 1/4 cup shredded carrot
v 1 T. rubbed sage
v 1 garlic clove, minced
v 1 tsp. fresh rosemary
v 3 T. butter
v 2 1/2 cups salad croutons
v 1 cup chicken broth
v 1/2 tsp. pepper, divided
v 1/4 tsp. nutmeg
v 1/4 tsp. almond extract
v 1 boneless whole pork loin roast (abpout 3 pounds)...or
v 2 pork tenderloins