Roast cherry pork
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boston Butt Pork Roast |
| 2 | tablespoons | Vegetable oil |
| Salt and pepper | ||
| 1 | cup | Cherry preserves |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Catsup |
| 2 | teaspoons | Red wine vinegar |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| dash | Of anise (optional) | |
| 1 | each | Place pork roast on rack in shallow roasting pan. Brush with |
| Vegetable oil, and sprinkle with salt and pepper. | ||
| 2 | eaches | Roast in preheated oven at 325 degrees for 1 1/2 hours. |
| 3 | eaches | While pork is roasting, combine cherry preserves, lemon juice, |
Directions
catsup, red wine vinegar, dry mustard, cinnamon, cloves and anise in a small saucepan. Heat on low heat for 5 minutes, or until preserves are melted. Remove from heat. 4. After pork has roasted 1½ hours; brush with cherry sauce and roast 30 minutes more, or until meat htermometer registers 165 degrees F. 5. Remove roast to platter.
Cover with foil and let stand 15 minutes. 6. Reheat sauce and serve with the pork roast. Source: Recipe pamphlet from Basha's Food Store _O_ ~\\_O_ /( )\\ ( )\\ ~ / \\ ~ \\\\ ~ \\ \\ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~
TO SANDEE EVELAND Submitted By JIM BODLE SUBJ I'M BACK...TEMPORARILY...
On 10-09-95