The dish would make a perfect holiday or Thanksgiving entree. Serve with Garlic Mashed Potatoes, steamed snow peas and warm dinner rolls.
Ingredients
- 1 1/2 pounds pork loin roast (boneless)
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon nutmeg
- 1 dash salt
- 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 chicken bouillon granules
- 1/4 teaspoon nutmeg
- 1 dash black pepper
- 1/2 cup dried tart cherries
Directions
- Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast in a 350 degree F. oven for 30-40 minutes (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Remove roast from pan to platter; cover with foil while preparing 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.
- Slice meat to serve. Serve with cherry sauce.
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