Roast pork with spiced cherry sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless pork loin roast | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Rubbed sage |
| 1 | can | (16 oz) tart red pitted cherries |
| 1½ | cup | Sugar |
| ¼ | cup | Vinegar |
| 12 | Whole cloves | |
| 1 | Cinnamon stick, 3 inches | |
| ⅓ | cup | Cornstarch |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Butter or margarine |
| 4 | drops | Red food coloring, optional |
Directions
Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325° for 1½ to 2 hours or until a meat thermometer reads 160-170°. Meanwhile, drain cherries, reserving liquid.
Set cherries aside. Add water to cherry liquid to measure ¾ cup. Pour ½ cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices. In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food color, if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons <taillon@...> on May 31, 1997