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

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