Cherry Stuffed Pork Loin

1 c. dried cherries
1/2 c. water
1/2 c. minced fresh parsley
1 med. onion chopped
1 celery rib diced
1/4 c shredded carrot
1 T. rubbed sage
1 garlic clove minced
1 t. minced fresh rosemary
3 T butter or margarine
2 1/2 c. salad croutons
1 c. chicken broth
1/2 t. pepper
1/4t almond extract
1 boneless whole pork loin roast (about 3 lbs)

gravy ingredients:
1 3/4 chicken broth
1/2 c. water
1/2 c. whipping cream
1/2 t. minced fresh rosemary

Directions:
In a small saucepan, bring 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 until tender. Remove from the heat. Stir in the croutons, broth 1/4 t. pepper, nutmeg, almond extract and cherries. Let stand until the liquid is absorbed. Cut a lengthwise slit down the center of the roast so it lies flat; cover with plastic wrap. Flatten to 3/4 in thickness. Remove plastic; spread stuffing over meat to within lin. of edges. Close roast' tie at lin. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining pepper. Bake, uncovered at 350 for 1 1/2 to 2 hours or until a meat thermometer reads 160 degrees. Let stand for 10-15 min. before slicing.
For gravy, add broth and water to roasting pan stir to loosen browned bites. Pour into a sauce pan. Bring to a boil over med-high heat; cook until reduced by half. Stir in cream and rosemary. Simmer, uncovered, until thickened. Serve with roast.

Serves 10-12 servings of good thickness.