Recipe - Roast Pork With Spiced Cherry Sauce

1 Boneless pork loin roast
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Rubbed sage
1 cn (16 oz) tart red pitted
cherries
1 One half cup Sugar
One fourth cup Vinegar
12 Whole cloves
1 Cinnamon stick, 3 inches
1/3 cup Cornstarch
1 tablespoon Lemon juice
1 tablespoon Butter or margarine
4 dr Red food coloring, optional

Rub roast with salt, pepper and sage; place in an ungreased shallow baking
pan. Bake, uncovered, at 325° for 1 One half to 2 hours or until a meat
thermometer reads 160170°. Meanwhile, drain cherries, reserving liquid.
Set cherries aside. Add water to cherry liquid to measure Three fourths 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.

Recipe by: Taste of Home April/May 1997 Posted to MCRecipe Digest V1
#630 by The Taillons taillon@access.mountain.net on May 31, 1997