Roast Pork with Tart Cherries
Tart Morello cherries are grown throughout Europe, including Russia. Their sour flavor is especially suited to meat dishes. Tart canned cherries are substituted here.
Makes 8 servings
|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)|
- Preheat oven to 400°F. Place pork on meat rack in shallow roasting pan. Insert meat thermometer into thickest part of roast.
- 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.
- 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.)
- 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.
- 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.
- 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.
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