The dish would make a perfect holiday or
Thanksgiving entree. Serve with garlic mashed potatoes, steamed
snow peas and warm dinner rolls.
Pork Roast
with Cherry Sauce
- 1 1/2 pound boneless pork
roast
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon nutmeg
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 instant chicken bouillon granules
1/4 teaspoon nutmeg
Dash black pepper
1/2 cup dried tart red cherries
- 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 to 50 minutes
or until internal temperature reaches 155 to 160 degrees F. Remove
from pan; 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.
Makes 6 servings.
Nutrition Facts
Calories 232 calories
Protein 26 grams
Fat 6 grams
Sodium 123 milligrams
Cholesterol 66 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
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