You may also like
Categories:
lean ground ginger dry mustard pepper vegetable cooking spray honey breadcrumbs Chablis balsamic vinegar cherries brown sugar cornstarch water
Viewed: 51 - Published at: 4 years agoIngredients
- 1 (2 1/2-pound) lean boneless double pork loin roast, tied
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
- Vegetable cooking spray
- 2 tablespoons honey
- 2 tablespoons fine, dry breadcrumbs
- 1 cup Chablis or other dry white wine
- 1 tablespoon balsamic vinegar
- 1/2 cup unsweetened pitted dried cherries
- 1/4 cup firmly packed brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon water
Method
- Untie roast; trim fat from roast. Retie roast. Combine ginger, dry mustard, and pepper; rub mixture over surface of roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450° oven. Reduce heat to 350°, and bake 1 hour and 15 minutes.
- Brush roast with honey, and sprinkle with breadcrumbs. Combine wine and vinegar; pour over roast. Bake, uncovered, an additional 30 minutes or until meat thermometer registers 160°.
- Remove roast from pan, reserving drippings. Let roast stand 10 minutes. Skim fat from drippings, and place drippings in a small saucepan. Bring to a boil; add cherries, and simmer 10 minutes. Combine brown sugar, cornstarch, and water; stir well. Add to cherry mixture. Cook, stirring constantly, until thickened.
- Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cherry sauce.
