*  Exported from  MasterCook  *

                   Roast Pork with Spiced Cherry Sauce

Recipe By     : Taste of Home - April/May 1997
Serving Size  : 8    Preparation Time :0:00
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    boneless pork loin roast
   1      tsp           salt
   1      tsp           pepper
   1      tsp           rubbed sage
   1      16 oz can     tart red pitted cherries
   1 1/2  c             sugar
     1/4  c             vinegar
  12      whole         cloves
   1                    cinnamon stick -- 3 inches
     1/3  c             cornstarch
   1      tbsp          lemon juice
   1      tbsp          butter or margarine
   4      drops         red food coloring -- optional

Rub roast with salt, pepper and sage; place in an ungreased shallow
baking pan.  Bake, uncovered, at 325  for 1 1/2 to 2 hours or until a
meat thermometer reads 160-170 .  Meanwhile, drain cherries, reserving
liquid.  Set cherries aside.  Add water to cherry liquid to measure 3/4
cup.  Pour  1/2 cup into a saucepan; add sugar, vinegar, cloves and
cinnamon.  Bring to a boil. Reduce heat; simmer, uncovered, for 10
minutes.  Remove and discard the spices.  In a small bowl, combine
cornstarch and remaining cherry liquid until smooth; add to saucepan. 
Bring to a boil; cook for 2 minutes, stirring constantly.  Stir in lemon
juice, butter, cherries and food color, if desired; heat through.  Let
roast stand for 10 minutes; slice and serve with the cherry sauce.

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