Cherry and Leek Stuffed Pork Loin

This would be a good dinner if you want to look fancy and impress some dinner guests. It was simple to make and very tasty, the sweetness of the dried cherries accents the meat very well.

1 lb Pork loin- butterflied and pounded out thin

2 leeks

2 Cloves garlic

1/2 C Dried cherries

Salt and pepper

1 Tbsp Fresh thyme

1 Tbsp Olive oil

Saute your leeks and garlic in the oil until they become limp. In the meantime pound your meat and season it with salt, pepper and thyme on both sides. With the fatty side out place your leeks and cherries evenly over the meat and roll it up nice tight. Secure it with wooden skewer, in the same pan that you cooked leeks in add a little more oil and get it nice and hot and sear the outside of the loin on each side for about 5 minutes. If you do this in a dutch oven or a cast iron skillet you can put it right inside the over to finish cooking otherwise transfer it to a casserole dish and bake at 325 for 1 1/2 hours or until it temps out at 165.