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130 minutes
Prep: 15 minutes
Cook: 100 minutes
405 calories per serving view nutrition facts
4-6 servings
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| 1 | each | pork loin roast | boneless |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | |
| 1 | teaspoon | sage | rubbed |
| 16 | ounces | cherries | tart, red, pitted |
| 1 1/2 | cups | sugar | |
| 1/4 | cup | vinegar | |
| 12 | whole | cloves | |
| 3 | inch | cinnamon stick | |
| 1/3 | cup | cornstarch | |
| 1 | tablespoon | lemon juice | |
| 1 | tablespoon | butter | or margarine |
| 4 | food coloring | red, optional |
Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan.
Bake, uncovered, at 325 degrees F 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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 611mg | 25% |
| Total Carbohydrate 97.0g | 32% |
| Dietary Fiber 2.0g | 7% |
| Sugars 84.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 3% | Vitamin C | 11% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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