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Roasted Pork Loin with Cherry Sauce
3 – 3 1/2 pound boneless pork loin roast
Salt and pepper as desired
Cherry Sauce:
2 cups frozen pitted tart red cherries, thawed or 1 can pitted tart red cherries, drained
1 cup cranberry juice cocktail
½ cup red raspberry jelly
Dash of nutmeg and coriander
4 teaspoons cornstarch
- Pre-heat the oven to 325 degrees. Salt and pepper the pork loin lightly and place on a rack in a roasting pan.
- Roast until inner temperature reaches 155 degrees, approximately 1 ½ - 1 ¾ hours.
- When done, remove from oven, cover with foil and let stand for 10 – 15 minutes before serving. Meanwhile make the sauce:
- In a medium sized saucepan, combine the cranberry juice cocktail, cornstarch, nutmeg and coriander. Place over medium high heat and stir in the jelly. Bring to a light boil, stirring constantly. Simmer for a few minutes, stirring, until mixture is thick.
- Add cherries and cook until heated through.
- Serve the sauce over the meat.
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