Directions

1. In a large sauté pan over medium heat, cook the sausage. Remove the sausage (leave in the fat) and set aside.
2. To the pan, add the onion, celery, and dried cherries and season with salt and pepper. Cook for about 3 minutes. Add the garlic and continue to cook. Remove from the heat, stir the sausage back in and set aside.
3. In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
4. Melt butter in a sauté pan and toast breadcrumbs over medium-high heat. Mix into the sausage mixture.
5. Preheat the oven to 375.
6. Butterfly pork loin. Cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten to even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper. Spread the filling over surface of the pork, leaving an inch margin around all sides. Roll up the pork loin and tie it with kitchen twine at 1 1/2-inch intervals. Season the pork tenderloin generously with salt and freshly ground pepper.
7. Sear pork loin and place in roasting pan and cook for 40 to 45 minutes, or until thermometer inserted at the thickest part of the meat registers 145.