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Roast Pork with Spiced Cherry Sauce

 Roast Pork with Spiced Cherry Sauce
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
8-10 ServingsPrep: 5 min. Bake: 1-1/2 hours + standing

Ingredients

  • 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

Directions

  • 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;

2 of 2

Roast Pork with Spiced Cherry Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (6 ounces) equals 346 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 291 mg sodium, 43 g carbohydrate, trace fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.