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Sunday, January 18, 2009

Roast Pork with Cherry Sauce

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 ½ cups sugar
¼ cup cider vinegar
12 whole cloves
1 cinnamon stick
1/3 cup cornstarch
1 tbsp lemon juice
1 tbsp butter, unsalted
3-4 drops red food coloring, optional

Preheat oven to 325 degrees. Combine salt, pepper and sage in a small bowl; mix well. Rub on pork roast. Place roast in an 11x7 inch baking dish, fat side up. Bake, uncovered, 1 hour and 15 minutes, until internal temperature reaches 160 degrees. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure ¾ cup. Pour ½ cup into a medium saucepan. Add sugar, vinegar cloves and cinnamon. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes. Remove cloves and cinnamon and discard. Combine cornstarch with reserved ¼ cup liquid and stir until cornstarch has 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. Place pork on cutting board and let stand 15 minutes before slicing. Serve with cherry sauce. Serves 8 – 10.