Pork Roast with Fruit Stuffing

How to Make

• FOR THE BRINE

• Step 1: Combine all the ingredients in a large wide saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Let cool until tepid.

• Step 2: Make a long lengthwise cut almost all the way through the pork. Add the pork to the brine, cover, and refrigerate for 6 - 12 hours, giving it a turn once or twice.

• FOR THE STUFFING

• Step 3: Cover the dried fruit with boiling water and let sit for about 5 minutes, until softened. Drain. Set aside 1/4 cup of the cherries for the gravy. Chop the peaches coarse and combine with the remaining cherries. Season with pepper.

• Step 4: Heat oven for 350-degrees F.

• Step 5: Take the pork out of the brine and pat it dry. Open it flat, like a book, and cover with the stuffing, leaving a border of about an inch all around. Fold the pork closed and tie it shut with kitchen string, about every 1 1/2 inches. The stuffing will try to escape, but just poke it back in when you've finished tying the roast.

• Step 6: Heat a large ovenproof skillet or a roasting pan over medium-high heat. Spoon in the oil, and when it shimmers, add the roast. Brown it on all sides, 10 - 15 minutes. Watch carefully and turn often so the roast doesn't scorch.

• Step 7: Cover lightly with a piece of aluminum foil and slide the pork into the oven. Roast for 50 minutes, or until an instant-read thermometer reads 165-degrees F. Transfer the pork to a cutting board, tent it with foil, and let it rest while you prepare the gravy.

• FOR THE GRAVY

• Step 8: Pour of spoon the fat out of the pan and place the pan over medium heat. When the pan is sputtering, pour in the chicken stock and bring to a boil. Scrape up any of the browned bits in the pan as they soften, then add the reserved 1/4 cup cherries. Reduce the stock to 1/2 cup, which will take 15 - 20 minutes.

• Step 9: Turn off the het and add the butter to the pan. Tilt the pan back and forth to melt the butter and swirl it into the gravy. Check for salt.

• Step 10: Slice the pork into thinnish slices, say 1/3-inch, nap with the gravy, and serve.