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Roast Pork with Cherry Sauce Recipe

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This recipe for Roast Pork with Cherry Sauce, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Friday, January 11, 2008


1 tsp salt
1 tsp pepper
1 tsp dried rubbed sage
1 3-4 Lb boneless pork loin roast
1 (14 oz) can red tart pitted cherries packed in water
1 1/2 c sugar
1/4 c cider vinegar
12 whole cloves
1 cinnamon stick
1/3 c cornstarch
1 Tbs lemon juice
1 Tbs butter
3 - 4 drops red food coloring (optional)

1. Preheat oven to 325F.
2. Combine salt, pepper and sage in a small bowl; mix well.. Rub on pork roast. Place roast in an 11 by 7 -inch baking dish, fat side up. Bake, uncovered, 1 hour and 15 minutes, until internal temperature reaches 160F.
3. Drain cherries, reserving liquid. Add enough water o cherry liquid to measure 3/4 cup. Pour 1/2 cup into medium sauce pan. Add sugar, vinegar, cloves and cinnamon. Bring to a boil. reduce eat and simmer, uncovered, 10 minutes. Remove and discard the cloves and cinnamon stick.
4. Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch is dissolved. Using a whisk, stir cornstarch mixture into hot cherry liquid. Bring to a boil and cook 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food coloring, if using. Cook 1 minute longer to heat thoroughly.
5. Place pork on cutting board and let stand 15 minutes before slicing. Serve with cherry sauce.

Number Of Servings:
Number Of Servings:
Serves 8 to 10




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