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Pork roast with cherry sauce

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Ingredients/Components

vegetable oil - 3 Tbsp
vinegar - 3 Tbsp
corn syrup - 1/4 c
coarse salt - 1 Tbsp
salt and pepper - 1 item
cloves garlic - 6 item
pinch of ground cloves - 1 item
pork loin - 7 9
pinch of nutmeg - 1 item
pinch of cinnamon - 1 item
pitted cherries
small bay leaves - 12 item

How to make pork roast with cherry sauce:

Sauce:1/2 c. pitted cherries1/4 c. corn syrup3 Tbsp. vinegar salt and pepper pinch of nutmeg pinch of cinnamon pinch of ground cloves Score rind of pork. Place skin side down in pan and pour in 2 cups boiling water. Bake at 400° for 15 minutes. Remove pan and drain off liquids, reserving for basting. Add oil to pan. Rub pork with salt. Insert cloves and bay leaves into score marks. Roast skin side up at 375° for 3 to 3 1/2 hours. Baste every 30 minutes. When cooked, remove from pan, cover, allow to stand 20 minutes before carving.

In saucepan, combine sauce ingredients. Bring to boil and cook for 3 minutes.

Carve pork and serve on platter with cherry sauce.

Recipe categories: Main dish, Pork, Pork loins.

Rating:

4.4

Average rating: 4.4, total votes: 9

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Related ingredients:

cooking oil, ground beef, wieners, bag noodles, corn meal self-rising, beef for stew, large can applesauce, cans white beans, drained, spareribs, cut in 2-inch pieces across the bone, brown rice, cooked and cooled