| 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”