Roast Pork With Spiced Cherry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 8 | Servings | |
INGREDIENTS
| 1 | Boneless pork loin roast | |
| 1 | t | Salt |
| 1 | t | Pepper |
| 1 | t | Rubbed sage |
| 1 | 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 | T | Lemon juice |
| 1 | T | Butter or margarine |
| 4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 950
Calories From Fat: 59
Total Fat: 6.8g
Cholesterol: 36.4mg
Sodium: 480.6mg
Potassium: 378.8mg
Carbohydrates: 215.9g
Fiber: 12g
Sugar: 37.5g
Protein: 19.5g