This mouthwatering roast looks fancy, but it isn't difficult to fix. The pork slices topped with a delicious cherry sauce make an elegant main dish without a lot of fuss.—Mavis Diment, Marcus, Iowa
- 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.
Originally published as Roast Pork with Spiced Cherry Sauce in Taste of Home April/May 1997, p44
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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