Recipe By : Taste of Home - April/May 1997
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boneless pork loin roast
1 tsp salt
1 tsp pepper
1 tsp rubbed sage
1 16 oz can 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 tbsp lemon juice
1 tbsp butter or margarine
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 color, if desired; heat through. Let
roast stand for 10 minutes; slice and serve with the cherry sauce.
