Pork Roast With Cherry Sauce

• 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

1. 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 450u0b0 oven. Reduce heat to 350u0b0, and bake 1 hour and 15 minutes.
2. 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 160u0b0.
3. 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.
4. Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cherry sauce.

lean, ground ginger, dry mustard, pepper, vegetable cooking spray, honey, breadcrumbs, chablis, balsamic vinegar, cherries, brown sugar, cornstarch, water

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