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Title: Roast Pork with Spiced Cherry Sauce Categories: Not, Sent Yield: 8 Servings 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. Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons |