Recipe by reinecke53
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.
Top Review by buckbuckbuckboom
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!
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 3 -4 lbs boneless pork loin roast
- 1 (14 ounce) canred tart pitted cherries, packed in water
- 1 -1 1⁄2 cup sugar
- 1⁄4 cup cider vinegar
- 1⁄4 teaspoon cinnamon
- 1⁄3 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Directions See How It's Made
- Preheat the oven to 325 degrees.
- Combine salt, pepper, and garlic powder in a small bowl and mix well.
- Rub on the pork roast.
- Place in an 11 x 7 baking dish, fat side up.
- Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
- Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
- Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
- Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
- Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
- Using a wisk, stir cornstarch mixture into hot cherry liquid.
- Bring to a boil and cook for 2 minutes, stirring constantly.
- Stir in lemon juice, butter and cherries.
- Cook 1 minute longer.
- Place pork on cutting board and let stand for 15 minutes before slicing.
- Serve with cherry sauce.