| 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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