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1 (3-4 pound) rolled boneless pork loin roast 1 teaspoon salt 1 teaspoon pepper 1 teaspoon rubbed sage 1 (16-ounce) can pitted sour red cherries 12 whole cloves 1 (3-inch) cinnamon stick 1 1/2 cups sugar 1/4 cup white vinegar 1/4 cup cornstarch 1 tablespoon lemon juice 1 tablespoon butter or margarine, melted 3-4 drops red food coloring Sprinkle roast with seasonings. Place roast, fat side up, on rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat. Bake at 325 degrees for 1 1/2 - 2 hours or until thermometer registers 160 degrees (30-35 minutes/pound). Drain cherries; reserve liquid and add water to make 3/4 cup. Tie cloves and cinnamon in a cheese cloth bag. Combine 1/2 cup cherry liquid, sugar, vinegar, and spice bag in a saucepan. Bring to a boil; reduce heat and simmer uncovered for 10 minutes. Remove spice bag. Combine cornstarch and remaining 1/4 cup cherry liquid; stir into hot liquid. Cook over medium heat, stirring constantly 1 minute, or until thickened and bubbly. Stir in cherries, lemon juice, butter, and red coloring. Serve roast with sauce. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |