Pork Loin with Dried Cherry-Cranberry Stuffing

Prep Time: 2 Hours 15 Minutes

Cook Time: 3 Hours

Yield: Serves 6

These recipes are shared by Pedroncelli Winery.  "Wine is such a central part of our lives it becomes the centerpiece for the holidays.  Our menu features some family favorites.  All of the recipes are wine-friendly and our wines are made with food in mind.  A toast from my family to yours for all the best now and in the New year!" --Julie Pedroncelli St. John

Pair this main dish with their 2012 Mother Clone Zinfandel

Ingredients

Preparation:

1. Trim fat from pork roast. 

2. In a small pan mix cherries, cranberries, juice, nuts, and lemon zest.  Heat through and set aside for 2 hours. 

3. Preheat oven to 350 degrees. 

4. Drain fruit through colander, catching the marinade in medium pan. 

5. Stuff fruit mixture into center of pork roast and tie with cotton string every 2 inches.  Place in a roasting pan and place in center of heated oven.  Bake for 30 minutes. 

6. Meanwhile, add the Zinfandel, black peppercorns and cinnamon stick to the marinade and heat on medium high until boiling, lower heat and cook for 30 minutes. 

7. Remove pork roast from oven, pour marinade mixture over roast, cover and put back in oven.  Baste every 15 minutes for 2 hours.  Uncover and bake for 30 minutes more to brown, basting every 10 minutes. 

8. Cool roast, covered with foil, for 15 minutes. 

9. Slice and serve with sauce on the side—strain if desired to remove cinnamon and peppercorns.