Roasted Pork Loin with Spiced Cherry Sauce
This is from one of my mom’s Southern Living cookbooks, but I have no idea which year. It’s before 1990 when I started collecting their cookbooks when I got married.
Make pork sliders with any leftover meat. Great on Hawaiian Sweet Rolls.
Ingredients
Scale
- 1 (3-4 pound) rolled boneless pork loin roast, tied (you can ask your butcher to tie it for you)
- 1 tsp salt
- 1 tsp pepper
- 2 tsp rubbed sage
- 1 (16-ounce) can pitted sour red cherries
- 12 whole cloves
- 1 (3 inch) stick cinnamon
- 1.5 cups sugar
- 1/4 cup white vinegar
- 1/4 cup cornstarch
- 1 Tbsp butter
- 1 Tbsp butter
- 3 or 4 drops red food coloring (optional)
Instructions
Roasting Meat
- Sprinkle roast with seasonings (salt, pepper, sage) and rub into meat
- Place roast, fat side up, on rack in a shallow roasting pan.
- Bake at 325 degrees for 1.5 to 2 hours or until meat thermometer registers 160 degrees (30-35 minutes per pound
Cherry Sauce
- Drain cherries BUT reserve liquid and add water, if needed, to make 3/4 cup
- Tie cloves and cinnamon stick in cheesecloth bag
- Combine 1/2 cup cherry liquid, sugar, vinegar, and spice bag in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Remove bag
- Combine cornstarch and remaining 1/4 cup cherry liquid. stir into hot liquid. Cook over medium heat, stirring constantly, 1 minute or until thickened and bubbly.
- Stir in cherries, lemon juice, butter and red food coloring
Place roast on a platter. Serve with sauce