Roast Pork With Cherry Sauce - cooking recipe

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
3 -4 lbs boneless pork loin roast
1 (14 ounce) can red tart pitted cherries, packed in water
1 - 1 1/2 cup sugar
1/4 cup cider vinegar
1/4 teaspoon cinnamon
1/3 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter

Preparation

Preheat the oven to 325 degrees.
Combine salt, pepper, and garlic powder in a small bowl and mix well.
Rub on the pork roast.
Place in an 11 x 7 baking dish, fat side up.
Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
Using a wisk, stir cornstarch mixture into hot cherry liquid.
Bring to a boil and cook for 2 minutes, stirring constantly.
Stir in lemon juice, butter and cherries.
Cook 1 minute longer.
Place pork on cutting board and let stand for 15 minutes before slicing.
Serve with cherry sauce.