Roast Pork with Cherry Sauce
- Yield 8 to 10 servings
A perfect entree for your family holiday dinner
"My teenager would make a sandwich from the leftovers and a hamburger bun. Christmas Eve was a time to have fruit salad on the table, too."
- 1 (3- to 4-pound) boneless pork loin roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried rubbed sage
- 1 (14-ounce) can red tart pitted cherries in water
- 1 1/2 cups sugar
- 1/4 cup cider vinegar
- 12 whole cloves
- 1 cinnamon stick
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 3 to 4 drops red food coloring, optional
- Preheat the oven to 325 F.
- Combine the salt, pepper, and sage in a small bowl; mix well. Rub the pork roast with the mixture and place in an 11 x 7-inch baking dish, fat side up. Bake, uncovered, for 1 hour and 15 minutes, until the internal temperature reaches 160 degrees F on a meat thermometer.
- Drain the cherries, reserving the liquid. Add enough water to the cherry liquid to measure 3/4 cup. Pour 1/2 cup of the liquid into a medium saucepan. Add the sugar, vinegar, cloves, and cinnamon. Bring to a boil, reduce the heat, and simmer, uncovered, 10 minutes. Remove the cloves and cinnamon and discard.
- Combine the cornstarch with the reserved 1/4 cup liquid and stir until the cornstarch has dissolved completely. Using a whisk, stir the cornstarch mixture into the hot cherry liquid. Bring to a boil and cook 2 minutes, stirring constantly. Stir in the lemon juice, butter, cherries, and food coloring, if desired. Cook 1 minute longer to heat thoroughly.
- Place pork on cutting board and let stand 15 minutes before slicing. Serve with the cherry sauce.
Recipe by Bobbie Bankston, Midland, Texas