Roast Pork With Cherry Sauce

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

I found this recipe in a weekly magazine that comes with our newspaper. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. I hope you enjoy this as much as my husband and I did! The cherry sauce did call for putting in 12 whole cloves when you are simmering it with the sugar and cinnamon, and then removing them. I did not do this as I don't like cloves.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees.
  2. Combine salt, pepper, and garlic powder in a small bowl and mix well.
  3. Rub on the pork roast.
  4. Place in an 11 x 7 baking dish, fat side up.
  5. Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
  6. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
  7. Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
  8. Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
  9. Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
  10. Using a wisk, stir cornstarch mixture into hot cherry liquid.
  11. Bring to a boil and cook for 2 minutes, stirring constantly.
  12. Stir in lemon juice, butter and cherries.
  13. Cook 1 minute longer.
  14. Place pork on cutting board and let stand for 15 minutes before slicing.
  15. Serve with cherry sauce.
Most Helpful

5 5

My father-in-law made this for a holiday a couple of years ago, and it was soooo tasty. Everyone loved it. There was a stuffing recipe in that same newspaper insert--wish we had that too. We lost the insert, so what a treat to find the recipe on RecipeZaar!

5 5

I love this recipe! I have made it as suggested and also by not using as much cornstarch to thicken. I prefer the less-thickened sauce--it soaks into the meat better.