Creamy Cherry Stuffed Pork Loin

1. Preheat oven to 450°F.

CHERRY JAM

1. In a large skillet, heat olive oil. Add shallot and cook until fragrant (about 1 minute).
2. Add red wine and cherry preserves and cook 3-5 minutes (it should be a thin syrup). Transfer the cherry mixture to a small bowl and wipe out the skillet.

PORK LOIN

1. Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about ⅓ of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
2. Open the loin like a book.
3. Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
4. Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.
5. In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
6. Top the pork loin with cream cheese and cherry mixture.
7. Tightly roll the pork loin to completely enclose all of the fillings.
8. Using cooking twine, tightly secure the roll.
9. In the same skillet over medium heat, add the olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.
10. Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
11. Slice and serve warm.