Lemon-Rosemary Pork Loin with Cherry Sauce
Ingredients
Ingredients
- 4 cloves garlic, minced
- 1 tsp finely shredded lemon peel
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp Dijon-style coarse ground mustard
- 1 Tbsp snipped fresh rosemary
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 pound boneless pork top loin roast (single loin)
- 1/2 cup cranberry, cherry or apple juice
- 1/4 cup red currant jelly
- 2 tsp cornstarch
- 1 tsp Dijon-style coarse ground mustard
- 1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed
Instructions
Directions
- In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon-rosemary mixture and place roast on a rack in a shallow roasting pan.
- Roast, uncovered, in a 375°F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145°F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
- Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries; stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.
Notes
Makes: 4 servings
Prep time is 30 minutes
Roast time is 45 to 55 minutes