Lucky you!!
Take a boneless pork loin roast and split almost all the way thru. Lay flat and pound with a mallet or wine bottle (empty of course
) Make some stuffing using your favourite recipe and add the dried cherries. Mound the stuffing on one half of the loin roast. Pull the other half over to enclose the stuffing and tie using butchers string. Rub the loin all over with olive oil and roast as usual. Yummmm
You can also make a sweet stuffing using onions, celery, apples, and a selection of dried fruit but we found we prefer some dried fruit added to our regular sage and onion stuffing.