Roasted pork wiht cherry sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless pork loin roast |
| 1 | 21 oz can cherry fruit filling | |
| ½ | cup | Orange juice |
| ¼ | cup | Dry cooking sherry |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Prepared horseradish |
Directions
Place roast on rack in a shallow baking pan. Insert meat thermometer into thickest part of roast. Bake, uncovered, at 325° for 1¼ to 1 ¾ hours or until meat thermometer read 155°. Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally. Brush cherry sauce over roast twice during the last 30 minutes of cooking. Cover roast with foil; let stand 10-15 minutes before slicing. Reheat cherry sauce. Serve sauce with roast.
Recipe by: Homemakers Schools Recipe Collection - Spring 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 15, 1998