Roast Pork with Cherry Sauce

roast_pork_with_cherry_sauce
http://pgoarelish2.files.wordpress.com/2010/11/roast_pork_with_cherry_sauce.jpg?w=100
  • Yield: 8 to 10 servings

"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."

Ingredients

1 (3- to 4-pound) boneless pork loin roast
1teaspoon salt
1teaspoon pepper
1teaspoon dried rubbed sage
1 (14-ounce) can red tart pitted cherries in water
1 1/2cups sugar
1/4cup cider vinegar
12whole cloves
1 cinnamon stick
1/3cup cornstarch
1tablespoon lemon juice
1tablespoon butter
3 to 4drops red food coloring, optional

Instructions

  1. Preheat the oven to 325 F.
  2. 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.
  3. 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.
  4. 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.
  5. Place pork on cutting board and let stand 15 minutes before slicing. Serve with the cherry sauce.

Recipe by Bobbie Bankston, Midland, Texas

 

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers