Recipe: Pork Roast with Cherry Sauce (using pineapple juice and dried cherries)

PORK ROAST WITH CHERRY SAUCE

The dish would make a perfect holiday or Thanksgiving entree. Serve with garlic mashed potatoes, steamed snow peas and warm dinner rolls.

1 1/2 pound boneless pork roast
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon nutmeg
Dash salt
FOR THE CHERRY SAUCE:
1/2 cup water
1/2 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon instant chicken bouillon granules
1/4 teaspoon nutmeg
Dash black pepper
1/2 cup dried tart red cherries

Preheat oven to 350 degrees F.

Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan.

Roast in a 350 degree F. oven for 40-50 minutes or until internal temperature reaches 155-160 degrees F. Remove from pan; cover with foil while preparing sauce.

TO PREPARE THE CHERRY SAUCE:
Deglaze pan with water; pour into a small saucepan.

Combine pineapple juice, wine vinegar, brown sugar, cornstarch, chicken bouillon granules, teaspoon nutmeg and pepper. Add to saucepan. Cook and stir until thickened and bubbly.

Stir in cherries. Cook and stir 2 minutes more.

TO SERVE:
Slice meat to serve. Serve with cherry sauce.

Servings: 6
Source: National Pork Board