Pork Roast with Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (2 1/2-pound) lean boneless double pork loin roast, tied |
1/2 teaspoon ground ginger |
1/2 teaspoon dry mustard |
1/2 teaspoon pepper |
vegetable cooking spray |
2 tablespoons honey |
2 tablespoons fine, dry breadcrumbs |
1 cup chablis or other dry white wine |
1 tablespoon balsamic vinegar |
1/2 cup unsweetened pitted dried cherries |
1/4 cup firmly packed brown sugar |
2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. Untie roast; trim fat from roast. Retie roast. Combine ginger, dry mustard, and pepper; rub mixture over surface of roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450° oven. Reduce heat to 350°, and bake 1 hour and 15 minutes.
2. Brush roast with honey, and sprinkle with breadcrumbs. Combine wine and vinegar; pour over roast. Bake, uncovered, an additional 30 minutes or until meat thermometer registers 160°.
3. Remove roast from pan, reserving drippings. Let roast stand 10 minutes. Skim fat from drippings, and place drippings in a small saucepan. Bring to a boil; add cherries, and simmer 10 minutes. Combine brown sugar, cornstarch, and water; stir well. Add to cherry mixture. Cook, stirring constantly, until thickened.
4. Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cherry sauce.
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