1/4 c. dried cherries
2 tbsp. finely chopped yellow onion
2 tbsp. finely chopped carrot
1/2 med.-size sweet red or green pepper
1 slice whole-wheat bread, crumbled
1/4 c. hot water
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. black pepper
1/8 tsp. cloves
1 (2 lb.) boneless loin pork, fat trimmed
1 tbsp. lemon juice

Core, seed, and chop fine.

Preheat oven to 400 degrees. Put the onion, carrot, dried cherries, and sweet pepper in small saucepan with just enough boiling water to cover; simmer over medium heat until tender but still crisp, about 4 minutes. Drain, rinse under cold water, then drain well again; set aside.

In a medium-size bowl soften bread by pouring the hot water over it and letting it stand for 1 minute. Squeeze out all the liquid. Add the cooked vegetables to the bread along with the salt, ginger, pepper, and cloves and mix well.

With a sharp knife cut pocket in the middle of the loin of pork, taking care not to cut through the opposite end. Fill with the cherry stuffing. Sprinkle lemon juice over the pork and rub it in.

Place the pork in an ungreased square baking pan and roast, uncovered, for 30 minutes; lower heat to 350 degrees and roast for 10 minutes longer. Then baste with barbecue sauce and continue to roast for another 20 minutes. Total cooking time for pork roast is 35 minutes per pound.

Let roast stand at room temperature for 20 minutes before serving. Cut into 3/8-inch thick slices and serve.

1/2 c. maraschino cherries, drained
1 tsp. honey
1/8 tsp. salt
1/8 tsp. white pepper
1/3 c. hickory smoked barbecue sauce

Chop cherries in blender; add barbecue sauce, honey, and spices. Puree; brush on meat.