• 1 cup dried cherries
• 1/2 cup water
• 2/3 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup minced fresh parsley
• 1/4 cup shredded carrot
• 1 tablespoon rubbed sage
• 1 teaspoon minced fresh rosemary
• 3 tablespoons butter
• 1/2 teaspoon minced garlic
• 2-1/2 cups salad croutons
• 1 cup chicken broth
• 1/2 teaspoon pepper divided
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• 1 boneless whole pork loin roast (about 3 pounds)

Gravy:

• 1-3/4 cups chicken broth
• 1/2 cup water
• 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh rosemary

• In a small saucepan bring cherries and water to a boil
• Remove from the heat; set aside (do not drain)
• In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender
• Add garlic; cook 1 minute longer
• Remove from the heat
• Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries
• Let stand until liquid is absorbed
• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom
• Open roast so it lies flat; cover with plastic wrap
• Flatten to 3/4-in. thickness
• Remove plastic, spread stuffing over meat to within 1 in. of edges
• Close roast; tie several times with kitchen string and secure ends with toothpicks
• Place fat side up on a rack in a shallow roasting pan
• Sprinkle with remaining pepper
• Bake uncovered at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°
• Let meat stand for 10 minutes before slicing
• Meanwhile add broth and water to roasting pan; stir to loosen browned bits
• Pour into a small saucepan
• Bring to a boil over medium-high heat; cook until reduced by half
• Stir in cream and rosemary
• Bring to a boil
• Reduce heat; simmer, uncovered, until thickened
• Serve with roast