1-4 to5 lb boneless pork loin roast 2-heads roasted garlic Extra virgin olive oil 1-fresh andouille sausage (or sausage of choice) 1-tbsp fresh chopped thyme 1-tbsp fresh chopped oregano 1-tbsp fresh chopped rosemary 1-tbsp fresh chopped tarragon 10-12 sweet cherries, pitted and chopped Salt & pepper

Squeeze out garlic from bulb
Mash the garlic and add just enough extra virgin olive oil to create a spreadable paste
With the roast on a cutting board, use a long sharp slender knife parallel to the cutting board, start cutting the roast at the bottom, about 1/2-inch above the cutting board
Make a lengthwise cut into roast, cutting almost to the other side
Unfold the top of the roast
Continue cutting and unrolling the roast in a lengthwise fashion, knife parallel to and about 1/2-inch above the cutting board to obtain a broad, flat rectangle of pork that's about 1/2-inch thick
Smear the garlic over the roast
Evenly spread the rest of the ingredients over roast and roll back into a roast
Tie with kitchen string to secure
Season again with pepper
Preheat the grill to medium
Grill with indirect heat and cover the grill
Cook until internal temperature is at least 160°F, about 1 1/2 hours
Remove from grill and let rest five minutes before cutting

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