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Roast Pork With Spiced Cherry Sauce

1 Boneless pork loin roast
1 ts Salt
1 ts Pepper
1 ts Rubbed sage
1 cn (16 oz) tart red pitted cherries
1 1/2 c Sugar
1/4 c Vinegar
12 Whole cloves
1 Cinnamon stick, 3 inches
1/3 c Cornstarch
1 tb Lemon juice
1 tb Butter or margarine
4 dr Red food coloring, optional


Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325 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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