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Roasted Pork With Cherry Sauce

3 lb Boneless pork loin roast
1 21 oz can cherry fruit filling
1/2 c Orange juice
1/4 c Dry cooking sherry
1 tb Dijon mustard
1 ts Ground cumin
1 ts Prepared horseradish


Place roast on rack in a shallow baking pan. Insert meat thermometer into thickest part of roast. Bake, uncovered, at 325 for 1 1/4 to 1 3/4 hours or until meat thermometer read 155. Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally. Brush cherry sauce over roast twice during the last 30 minutes of cooking. Cover roast with foil; let stand 10-15 minutes before slicing. Reheat cherry sauce. Serve sauce with roast.




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