Melt butter in a skillet over medium heat

Add the onion, apple and cherries; saute until onion is tender

Stir in bread crumbs and cook, stirring often until slightly crisp

Add the parsley, rosemary and salt and pepper

Cool slightly

Add the egg and mix well. Spread stuffing evenly over one of the pork loins

Top with the other pork loin and tie to hold together

Sprinkle the outside with salt and pepper. Rotate the pork roast on the spit rods for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 160 degrees on the instant thermometer

Remove roast, untie and slice into 1/2-inch thick slices.