1 (5 lb.) pork loin
salt to taste
1 (16 oz.) can red sour cherries
10 whole cloves
1 clove garlic, minced
1/4 c. brown sugar
1/2 tsp. salt
1/4 tsp. dry mustard
2 tsp. flour
3 T. vinegar
Rub the pork with salt to taste. Drain the cherries and reserve the juice. Pour the juice into
a roasting pan, add the remaining ingredients, except the cherries, and mix until smooth. Place the roast, fat side
up, in the pan with the sauce. Roast in a 325 degree oven, basting frequently with the sauce until the meat registers
well done on a meat thermometer. Add the cherries during the last 30 minutes and let them heat through. (They
will take on a nice glaze from the sauce.)
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