Roast Pork With Cherry Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I found this recipe in a weekly magazine that comes with our newspaper. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. I hope you enjoy this as much as my husband and I did! The cherry sauce did call for putting in 12 whole cloves when you are simmering it with the sugar and cinnamon, and then removing them. I did not do this as I don't like cloves. Ingredients:
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon garlic powder |
3 -4 lbs boneless pork loin roast |
1 (14 ounce) can red tart pitted cherries, packed in water |
1 -1 1/2 cup sugar |
1/4 cup cider vinegar |
1/4 teaspoon cinnamon |
1/3 cup cornstarch |
1 tablespoon lemon juice |
1 tablespoon butter |
Directions:
1. Preheat the oven to 325 degrees.
2. Combine salt, pepper, and garlic powder in a small bowl and mix well.
3. Rub on the pork roast.
4. Place in an 11 x 7 baking dish, fat side up.
5. Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
6. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
7. Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
8. Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
9. Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
10. Using a wisk, stir cornstarch mixture into hot cherry liquid.
11. Bring to a boil and cook for 2 minutes, stirring constantly.
12. Stir in lemon juice, butter and cherries.
13. Cook 1 minute longer.
14. Place pork on cutting board and let stand for 15 minutes before slicing.
15. Serve with cherry sauce.
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