- 1 boneless pork loin roast (3 to 4 pounds)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon rubbed sage
- 1 can (16 ounces) tart red pitted cherries
- 1-1/2 cups sugar
- 1/4 cup vinegar
- 12 whole cloves
- 1 cinnamon stick (3 inches)
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 3 to 4 drops 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 coloring if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce. Yield: 8-10 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Roast Pork with Spiced Cherry Sauce
"Easy and very good! The cherry sauce had great color without needing the food coloring, but I cut the cornstarch down to 1 tablespoon. My supermarket has stopped carrying canned cherries, though, and I have to shop around for them."