- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried rubbed sage
- One 3- to 4-pound boneless pork loin roast
- One 14- ounce can red, tart, pitted cherries in water
- 11⁄2 cups sugar
- 1⁄4 cup cider vinegar
- 12 whole cloves
- 1 cinnamon stick
- 1⁄3 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 3 to 4 drops red food coloring, optional
For a sweet/tart sauce, use less sugar.
- Preheat the oven to 325°F.
- Combine the salt, pepper, and sage in a small bowl; mix well. Rub the pork roast with the mixture and place in an 11 × 7- inch baking dish, fat side up. Bake, uncovered, for 1 hour and 15 minutes until the internal temperature reaches 160°F on a meat thermometer.
- Drain the cherries, reserving the liquid. Add enough water to the cherry liquid to mea sure 3⁄4 cup. Pour 1⁄2 cup of the liquid into a medium saucepan. Add the sugar, vinegar, cloves, and cinnamon stick. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. Remove the cloves and cinnamon and discard.
- Combine the cornstarch with the reserved 1⁄4 cup liquid and stir until the cornstarch has dissolved completely. Using a whisk, stir the cornstarch mixture into the hot cherry liquid. Bring to a boil and cook for 2 minutes, stirring constantly. Stir in the lemon juice, butter, cherries, and food coloring, if desired. Cook for 1 minute longer to heat thoroughly. Place the pork on a cutting board and let stand for 15 minutes before slicing. Serve with the cherry sauce.