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CATEGORY CUISINE TAG YIELD
Meats, Fruits Not, Sent 6 Servings

INGREDIENTS

3 lb Boneless pork loin roast
1 21 oz can cherry fruit filling
1/2 c Orange juice
1/4 c Dry cooking sherry
1 tb Dijon mustard
1 ts Ground cumin
1 ts Prepared horseradish

INSTRUCTIONS

Place roast on rack in a shallow baking pan. Insert meat thermometer into
thickest part of roast. Bake, uncovered, at 325° for 1 1/4 to 1 3/4 hours
or until meat thermometer read 155°. Meanwhile, combine remaining
ingredients in a medium saucepan. Bring to a boil; reduce heat to low and
simmer 15 minutes, stirring occasionally. Brush cherry sauce over roast
twice during the last 30 minutes of cooking. Cover roast with foil; let
stand 10-15 minutes before slicing. Reheat cherry sauce. Serve sauce with
roast.
Recipe by: Homemakers Schools Recipe Collection - Spring 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 15, 1998

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