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1
Put the dried cherries in a bowl.
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2
Heat the wine in a small pot or in the microwave and pour over the cherries.
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3
Cover with plastic wrap and allow to sit and plump up for about 20 minutes.
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4
Cut the ribs out of the Swiss chard and set aside.
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5
Roll the leaves into a bundle and coarsely chop into 1-inch ribbons; you should have about 8 cups.
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6
Put the chopped chard in a colander and rinse well.
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7
Set aside to drain.
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8
Cut the ribs crosswise into 1/4-inch pieces.
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9
(Why do people throw them away?
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10
They give a little crunch and added texture.)
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11
Preheat the oven to 425F.
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12
Put a large pot over high heat and coat with the oil.
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13
When the oil is hot, add the chard ribs and onion; season with salt and pepper.
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14
Cook and stir with a wooden spoon until the vegetables soften, about 4 minutes.
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15
Once theyre cooked down, add the garlic and give it a stir; cook for a minute until fragrant.
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16
Add the chard leaves.
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17
Turn the leaves over until the chard releases its moisture and cooks down, about 3 minutes.
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18
Season again with a pinch each of salt and pepper.
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19
If you want to stuff the loin immediately, spread the chard mixture out on a baking sheet to cool quickly; if youve got the time, simply turn off the heat and let it cool in the pot.
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20
Using a sharp knife, cut the pork loin lengthwise down the middledo not cut all the way through to the other sideand open it up flat like a book.
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21
Season the surface of the pork generously with salt and pepper.
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22
Evenly distribute the cooled stuffing on the bottom half of the pork.
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23
Sprinkle the bread crumbs on top of the chard to soak up any extra juices.
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24
Drain the wine from the cherries and reserve.
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25
Distribute the macerated cherries evenly on top and pat down.
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26
Carefully fold the top of the pork loin over; just push the stuffing back in if it starts to come out.
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27
Cut kitchen twine into six 12-inch pieces.
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28
Tie the roast securely with the string at intervals to hold it together (but not so tight that you squeeze out the stuffing).
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29
Scatter half of the rosemary evenly on top of the pork; season with salt and pepper.
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30
Flip the pork over and sprinkle with the remaining rosemary; season again with salt and pepper.
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31
Set the pork in a roasting pan and roast until an instant-read thermometer inserted into the center registers 155F, about 1 1/2 hours.
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32
Transfer the pork to a cutting board and allow to rest for 10 minutes.
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33
Put the roasting pan on two burners over medium heat.
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34
Add the reserved wine from the cherries, stirring with a wooden spoon to scrape up all the delicious brown bits at the bottom of the pan.
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35
Stir in the stock and season with salt and pepper if necessary.
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36
Pour the pan sauce into a gravy boat.
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37
To serve, cut off the twine and carve the pork into 1/2-inch-thick slices.
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38
Arrange on a serving platter with the pan sauce on the side.
