Stuffed Pork Roast Jubilee

• Boneless Pork Roast (4lb average)
• 1 pkg frozen whole leaf spinach
• 1 cup dried cherries
• 1/2 cup Gorgonzola cheese(crumbled)
• 1/2 cup swiss cheese (shredded)
• 3 cups pre-made stuffing mix(herb recommended)
• 2 cups chicken broth
• 1 small yellow onion
• 1 stalk celery
• 2 teaspoons cinnamon
• 3 teaspoons butter
• black pepper
• salt

1. finely chop your onion and celery and combine w/ butter in a skillet to saute. Once translucent, add the chicken stock,cherries and cinnamon. Once mixed add your stuffing;combine and set aside to cool. (you want the mixture cool enough to handle)
2. Butterfly your Pork Roast (or have your butcher do it for you)
3. Place on your work surface fat side down. Add your crumbled gorgonzola cheese and shredded swiss cheese directly onto the roast; evenly distribute over the entire roast. Take your thawed Spinach and create a thin layer of spinach making sure to completly cover the cheese. Once cooled, add your stuffing mix to the center of the pork roast (if you don't use it all - bake it in a seperate dish-serve it as a side) Reassemble the roast and tie with butchers twine to hold together

average, cherries, swiss cheese, chicken broth, yellow onion, celery, cinnamon, butter, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/stuffed-pork-roast-jubilee-1208337 (may not work)