Roast Pork with Spiced Cherry Sauce

Directions

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

Bake, uncovered, at 325℉ (160℃) 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.