Roast Pork with Spiced Cherry Sauce

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130 minutes Prep: 15 minutes Cook: 100 minutes

405 calories per serving view nutrition facts

Ingredients

1	each	pork loin roast	boneless
1	teaspoon	salt
1	teaspoon	black pepper
1	teaspoon	sage	rubbed
16	ounces	cherries	tart, red, pitted
1 1/2	cups	sugar
1/4	cup	vinegar
12	whole	cloves
3	inch	cinnamon stick
1/3	cup	cornstarch
1	tablespoon	lemon juice
1	tablespoon	butter	or margarine
4		food coloring	red, optional

Directions

Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan.

Bake, uncovered, at 325 degrees F for 1 1/2 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 3/4 cup.

Pour 1/2 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.

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Sage

by Laurie

General:Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). ...