Ingredients
1 boneless pork loin roast (3 to 4 pounds)1 teaspoon salt1 teaspoon pepper1 teaspoon rubbed sage1 can (16 ounces) tart red pitted cherries1-1/2 cups sugar1/4 cup vinegar12 whole cloves1 cinnamon stick (3 inches)1/3 cup cornstarch1 tablespoon lemon juice1 tablespoon butter3 to 4 drops red food coloring, optional
Preparation
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 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 coloring if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce.
