Pork Loin with Brandied Cherries This recipe was originally supposed to be pork loin stuffed with figs, but there were no figs in the market that week. Try it either way and with apricots too. A great summer buffet dish. Makes 6 - 8 servings.
	Ingredients: 11/2 cups pitted and halved sweet cherries, about 10 ounces 3 tablespoons brandy 3 pounds, approximately, very lean, center-cut pork loin Kosher salt and freshly ground black pepper to tastey
	Instructions: 1. Soak cherries in brandy 1 hour. Drain and reserve juice. 2. Preheat oven to 350°F. Butterfly pork loin (there is a natural seam that will make it easy). With the loin laid out flat, season with salt and pepper and lay the cherries evenly down the center. Roll up and tie with butcher's string. 3. Put the pork on a rack in a shallow roasting pan, fatty side up. Season with salt and pepper and pour cherry juices over. Bake 70 minutes or until internal temperature reaches 155°F in the center. 4. Cool pork to warm or room temperature and cut into 1/2-inch slices. Cooking Tip Make sure you get the center cut, which is the leanest section of the loin, but it will dry out if you overcook it.

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