Roast Pork with Tart Cherries

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Roast Pork with Tart Cherries."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/roast-pork-with-tart-cherries-recipe.htm>  07 January 2009.

Roast Pork with Tart Cherries Photo
Roast Pork with Tart Cherries
Yield: Makes 8 servings
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Tart Morello cherries are grown throughout Europe, including Russia. Their sour flavor is especially suited to meat dishes. Tart canned cherries are substituted here.
Ingredients:
1
boneless rolled pork roast (3-1/2 to 4 pounds)

3
teaspoons bottled grated horseradish, divided

1
teaspoon ground coriander

1/2
teaspoon black pepper

1
can (16 ounces) pitted tart cherries, undrained

1/2
cup chicken broth

1/3
cup Madeira wine or dry sherry

1
tablespoon brown sugar

1
tablespoon Dijon mustard

1/8
teaspoon ground cloves

4
teaspoons grated orange peel

Orange peel twist (optional)



Preparation:
1.
Preheat oven to 400°F. Place pork on meat rack in shallow roasting pan. Insert meat thermometer into thickest part of roast.

2.
Combine 2 teaspoons horseradish, coriander and pepper in small bowl. Rub over pork. Roast pork 10 minutes; remove from oven. Reduce oven temperature to 350°F.

3.
Add cherries with juice and broth to pan. Cover pan loosely with foil. Roast about 1 hour 30 minutes, basting every 20 minutes, or until internal temperature of roast reaches 165°F when tested with meat thermometer inserted into the thickest part of roast. (Cook, uncovered, during last 20 minutes.)

4.
Transfer pork to cutting board; cover with foil. Let stand 10 to15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.

5.
Meanwhile, remove meat rack from roasting pan. Pour contents of pan through strainer into small saucepan, reserving cherries. Stir wine, sugar, mustard, remaining 1 teaspoon horseradish, cloves and grated orange peel into saucepan. Bring to a boil over medium-high heat. Boil 10 minutes or until sauce is thickened. Stir in reserved cherries.

6.
Carve pork into thin slices; place on serving platter. Pour some cherry sauce around pork. Serve with remaining cherry sauce. Garnish with orange peel twist.





This recipe appears in: Pork