Cherry Pork

It's the main event! My alternative to a ham with yet another fruit involved in the meal. This time, cherries.  This sweet pork roast has a little bit of a zing to it with the addition of horseradish.  

Don't be deterred by the cooking sherry. You can pick up a cheap bottle at most grocery stores.  If you really need to substitute something else in for it, google options online. Depending on the recipe, there are numerous options from white wine to vodka to chicken broth or even orange juice.  Since you've already got orange juice in this recipe, I'd lean toward the white wine or chicken broth. 

Roasted Pork with Cherry Sauce

Ingredients:

2 - 3 lb boneless pork loin roast               21 oz. cherry pie filling                1/2 c. orange juice

1/4 c. dry cooking sherry                         1 tbsp. Dijon mustard                   1 tsp. cumin

1 tsp. prepared horseradish

Directions:

1. Place roast on rack in a shallow baking pan.
2. Bake, uncovered, at 325 for 1 1/4 - 1 3/4 hrs or until meat thermometer reads 155.
3. Combine remaining ingredients in a saucepan.
4. Bring to a boil.
5. Reduce heat to low and simmer 15 minutes, stirring occasionally.
6. Brush cherry sauce over roast twice during the last 30 minutes of cooking.
7. Cover roast with foil and let stand 10-15 minutes before slicing.
8. Reheat cherry sauce - and serve with roast.

And that's it, a full meal. Did you save room for dessert? I hope so, since I've come up with a unique way to end this meal. Stay tuned tomorrow!

As always, have fun!