Roast Pork With Cherry Sauce

"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."
photo by a user photo by a user
Ready In:
2hrs 30mins




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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.



Find More Recipes