Pork Roast with Cherry Sauce

Oxmoor House
10 servings.


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1 (2 1/2-pound) lean boneless double pork loin roast, tied
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Vegetable cooking spray
2 tablespoons honey
2 tablespoons fine, dry breadcrumbs
1 cup Chablis or other dry white wine
1 tablespoon balsamic vinegar
1/2 cup unsweetened pitted dried cherries
1/4 cup firmly packed brown sugar
2 teaspoons cornstarch
1 tablespoon water


Untie roast; trim fat from roast. Retie roast. Combine ginger, dry mustard, and pepper; rub mixture over surface of roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450° oven. Reduce heat to 350°, and bake 1 hour and 15 minutes.

Brush roast with honey, and sprinkle with breadcrumbs. Combine wine and vinegar; pour over roast. Bake, uncovered, an additional 30 minutes or until meat thermometer registers 160°.

Remove roast from pan, reserving drippings. Let roast stand 10 minutes. Skim fat from drippings, and place drippings in a small saucepan. Bring to a boil; add cherries, and simmer 10 minutes. Combine brown sugar, cornstarch, and water; stir well. Add to cherry mixture. Cook, stirring constantly, until thickened.

Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cherry sauce.

Created date

August 2009

Nutritional Information

Calories 235
Caloriesfromfat 31 %
Fat 8.2 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.8 g
Carbohydrate 18.4 g
Fiber 0.0 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 80 mg
Calcium 0.0 mg