Name: Roast Pork with Spiced Cherry Sauce
Ingredients: 1 Boneless pork loin roast; 1 ts Salt; 1 ts Pepper; 1 ts Rubbed sage; 1 cn (16 oz) 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 tb Lemon juice; 1 tb Butter or margarine; 4 dr Red food coloring, optional

The modern view of the death of Jesus is that He died for our sins out of sympathy. The New Testament view is that He bore our sin not by sympathy, but by identification. He was made to be sin. Our sins are removed because of the death of Jesus, and the explanation of His death is His obedience to His Father, not His sympathy with us. We are acceptable with God not because we have obeyed, or because we have promised to give up things, but because of the death of Christ, and in no other way. We say that Jesus Christ came to reveal the Fatherhood of God, the lovingkindness of God; the New Testament says He came to bear away the sin of the world.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Meats		Not, Sent	8	Servings

INGREDIENTS

1		Boneless pork loin roast
1	ts	Salt
1	ts	Pepper
1	ts	Rubbed sage
1	cn	(16 oz) 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	tb	Lemon juice
1	tb	Butter or margarine
4	dr	Red food coloring, optional

INSTRUCTIONS

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.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1
#630 by The Taillons <taillon@access.mountain.net> on May 31, 1997

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