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.
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