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| PORK ROAST WITH CHERRY SAUCE | |
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1 (4-5 lb.) pork loin roast, boned, rolled and tied 1/2 tsp. salt 1/2 tsp. pepper Dash of thyme Rub roast with mixture. Place on rack in pan. Roast uncovered at 325 degrees for about 2 1/2 hours. CHERRY SAUCE: 1 c. cherry preserves 1/4 c. red wine vinegar 2 tbsp. light corn syrup 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. salt 1/4 c. slivered almonds (optional) Combine all in saucepan (except almonds - optional). Heat to boiling and simmer 2 minutes. Add almonds. Spoon over roast and continue roasting for 30 minutes. Baste several times. Sauce may be simmered in saucepan for 20 minutes and served on the side. | |
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recipe reviews #78042
Catt of the Garage (United Kingdom) says:
This sauce is very tasty and easy to make, and tastes great with the pork. I prepared this in a slow cooker with a small boneless pork leg joint. It was a big hit and I will definitely do it again.
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