Recipe - Roasted Pork Wiht Cherry Sauce

3 pound Boneless pork loin roast
1 21 ounce can cherry fruit
filling
One half cup Orange juice
One fourth cup Dry cooking sherry
1 tablespoon Dijon mustard
1 teaspoon Ground cumin
1 teaspoon Prepared horseradish

Place roast on rack in a shallow baking pan. Insert meat thermometer into
thickest part of roast. Bake, uncovered, at 325° for 1 One fourth to 1 Three fourths hours
or until meat thermometer read 155°. Meanwhile, combine remaining
ingredients in a medium saucepan. Bring to a boil; reduce heat to low and
simmer 15 minutes, stirring occasionally. Brush cherry sauce over roast
twice during the last 30 minutes of cooking. Cover roast with foil; let
stand 1015 minutes before slicing. Reheat cherry sauce. Serve sauce with
roast.

Recipe by: Homemakers Schools Recipe Collection Spring 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 15, 1998