Roast Pork with Spiced Cherry Sauce
Yield
4 servingsPrep
15 minCook
100 minReady
130 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin roast
boneless |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sage
rubbed |
*
|
| 16 | ounces |
cherries
tart, red, pitted |
|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
vinegar
|
|
| 12 | whole |
cloves
|
*
|
| 3 | inch |
cinnamon sticks
|
*
|
| ⅓ | cup |
cornstarch
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 4 |
food coloring
red, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin roast
boneless |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
sage
rubbed |
*
|
| 462.4 | ml/g |
cherries
tart, red, pitted |
|
| 355 | ml |
sugar
|
|
| 59 | ml |
vinegar
|
|
| 12 | whole |
cloves
|
*
|
| 3 | inch |
cinnamon sticks
|
*
|
| 79 | ml |
cornstarch
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
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℉ (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.
