Pear and Cherry Stuffed Pork Loin

Preheat oven to 400 F.

Cut a pocket into the thickest part of the pieces of pork. Be careful not to cut all the way through. Season the inside with salt and pepper, set aside.

In an ovenproof skillet over medium heat, add butter, pears, cherries, onions and salt and pepper. Cook until the fruit and onions are tender, add 1/4 cup of chicken broth and brown sugar. Stir until and most of the juice is evaporated.

Add pear and cherry mixture into the pockets of the pork loin pieces. If you have any left over, just leave it in the skillet. Add pork into the skillet and brown it on all sides.

Add remaining chicken broth into the skillet and bake in oven for 30 minutes or until pork is no longer pink.