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Roast Pork with Spiced Cherry Sauce


  • 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


  • 1. 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 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.

Nutrition Facts

6 ounce-weight: 346 calories, 7g fat (3g saturated fat), 71mg cholesterol, 291mg sodium, 43g carbohydrate (37g sugars, 0 fiber), 27g protein.


Average Rating:
  • cwbuff
    Sep 27, 2009

    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.

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