Cherry Glazed Pork Roast
- 3 to 4 lb. bone pork loin roast
- 1 Tbsp. oil (canola)
- 1 tsp. salt
- 3/4 tsp. coarsely ground black pepper
- 2 tsp. cornstarch
- 1/2 c. cherry preserves
- 2 shallots, finely chopped (about 1/2 c.)
- 2 Tbsp. bourbon or apple juice
- 1 Tbsp. molasses
- 1 Tbsp. soy sauce
- 1 tsp. ground ginger
- 1 tsp. ground coriander
- 1/4 tsp. crushed red pepper flakes
- Preheat oven to 425u0b0. Rub roast with oil; sprinkle with salt and pepper. Place in roasting pan. Roast, basting occasionally with pan juices until meat thermometer inserted into thickest part away from bone register 165u0b0, 50 to 55 minutes. Meanwhile, combine cornstarch with 1 tablespoon water until smooth; set aside. In small pot combine preserves, shallots, bourbon, molasses, soy sauce, ginger, coriander and pepper flakes. Place over high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes. Stir in reserved cornstarch mixture; cook, stirring until mixture thickens, 1 to 2 minutes. Remove from heat. Brush over roast every 5 minutes during last 15 minutes of roasting time. Let stand 10 minutes before carving. Serve with any remaining preserves mixture.
bone pork loin roast, oil, salt, ground black pepper, cornstarch, cherry preserves, shallots, bourbon, molasses, soy sauce, ground ginger, ground coriander, red pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=114725 (may not work)