2 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1Preheat the oven to 325 degrees.
- 2Combine salt, pepper, and garlic powder in a small bowl and mix well.
- 3Rub on the pork roast.
- 4Place in an 11 x 7 baking dish, fat side up.
- 5Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
- 6Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
- 7Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
- 8Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
- 9Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
- 10Using a wisk, stir cornstarch mixture into hot cherry liquid.
- 11Bring to a boil and cook for 2 minutes, stirring constantly.
- 12Stir in lemon juice, butter and cherries.
- 13Cook 1 minute longer.
- 14Place pork on cutting board and let stand for 15 minutes before slicing.
- 15Serve with cherry sauce.
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Nutritional Facts for Roast Pork With Cherry Sauce
Serving Size: 1 (210 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 447.5
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 3.6 g
- Cholesterol 112.6 mg
- Sodium 384.7 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 1.2 g
- Sugars 31.4 g
- Protein 36.9 g