Pork Loin Stuffed with Dried Cherries and Swiss Chard

Name: Pork Loin Stuffed with Dried Cherries and Swiss Chard
Yield: serves 8 to 10
Ingredients: 1/2 cup dried cherries; 1/2 cup fruity red wine, such as Pinot Noir; 1 bunch Swiss chard (about 3/4 pound); 2 tablespoons extra-virgin olive oil; 1/2 large white onion, thinly sliced; Kosher salt and freshly ground black pepper; 2 garlic cloves, chopped; One 5-pound pork loin, rinsed and patted dry with paper towels; 2 tablespoons plain dried bread crumbs; 2 tablespoons chopped fresh rosemary; 1/2 cup chicken stock

December 9, 2011

Pork loin is always welcome at any family table or dinner party, and thankfully it turns out to be as easy to make as it is impressive. Assemble it a day or two in advance and just pop the pork in the oven before dinner. The colorful jewel tones of the stuffing make this dish look as good as it tastes. Once you have the basic technique down, you can change the stuffing any number of ways—use different kinds of bread, dried fruit, wine, herbs.

Recipe notes

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