Rosemary-Crusted Pork Loin Roast with Cherry Sauce

By Carla

"One of our fall and winter holiday favorites."

From the cookbook, Fresh, by Terry Conlan.

Ingredients

• 1 32 oz boneless pork loin roast
• 2 Tbsp minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1 Tbsp coarsely ground black pepper
• 1 Tbsp brown sugar
• 1/8 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1 Tbsp soy sauce
• 1 tsp canola oil
• 3 cups beef stock, reduced to 1 1/2 cups
• 1 1/2 cups fresh or thawed frozen pitted cherries
• 2 Tbsp orange liqueur
• 1/2 tsp grated orange zest
• 1/8 tsp salt
• 1/4 cup sugar
• 3 Tbsp raspberry vinegar
• 2 Tbsp conrstarch, dissolved in a little beef stock

Details

Servings 6

Preparation

Step 1

Trim the roast of all but 1/8 inch of top fat. Arrange the roast in a baking pan. Combine the rosemary, garlic, black pepper, brown sugar, cayenne pepper, garlic powder, soy sauce and canola oil in a bowl; mix until paste forms. Rub the paste all over the roast. Refrigerate the roast for 1 to 2 hours.

Preheat oven to 450 degrees F. Arrange the roast on a rack, fat side up, in a roasting pan and place in the oven. Immediately reduce the temperature to 325 degrees F. and roast for 1 1/2 hours or until a meat thermometer inserted into the center registers 150 degrees. Remove the roast to a platter for 20 minutes.

Set the roasting pan over medium heat and add 1/2 cup reduced beef stock. Cook stirring with a wooden spoon to incorporate all the brown bits, for 1 to 2 minutes.

Remove the mixture to a saucepan over medium-high heat. Add the remaining reduced beef stock, cherries, liqueur, zest, salt, sugar, vinegar and cornstarch mixture. Cook stirring frequently, until the mixture thickens.

Serve the roast sliced with sauce drizzled over the top.