Roast Pork With Cherry Sauce

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 3 -4 lbs boneless pork loin roast
• 1 (14 ounce) can red tart pitted cherries, packed in water
• 1 - 1 1/2 cup sugar
• 1/4 cup cider vinegar
• 1/4 teaspoon cinnamon
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon butter

1. Preheat the oven to 325 degrees.
2. Combine salt, pepper, and garlic powder in a small bowl and mix well.
3. Rub on the pork roast.
4. Place in an 11 x 7 baking dish, fat side up.
5. Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
6. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
7. Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
8. Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
9. Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
10. Using a wisk, stir cornstarch mixture into hot cherry liquid.
11. Bring to a boil and cook for 2 minutes, stirring constantly.
12. Stir in lemon juice, butter and cherries.
13. Cook 1 minute longer.
14. Place pork on cutting board and let stand for 15 minutes before slicing.
15. Serve with cherry sauce.

salt, pepper, garlic, cherries, sugar, cider vinegar, cinnamon, cornstarch, lemon juice, butter

Taken from www.food.com/recipe/roast-pork-with-cherry-sauce-271371 (may not work)