Pork with Cherry Sauce

To Roast:

Marinate the roast in a good quality marinade. (I used Butler & Baileys marinade

and to that, I added a cup of fresh squeezed orange juice).

Remove from the marinade and sear in a hot skillet until browned.

Place in a shallow roasting pan and sprinkle with salt & freshly ground pepper.

The bones will form a rack.

Roast uncovered until the internal temperature reaches 145-150 degrees. The

roast will continue to cook an additional 10 degrees. Remove from oven and

cover with foil and let rest about 10-15 minutes.

Carve between each chop and serve.

To do individual chops, marinate as directed above. Brown on both sides in a

heated skillet. Then finish the chops in the oven until the internal temperature

reaches 145-150.

Serve immediately with cherry sauce.

Cherry Sauce:

3/4 cup cherry jam

3 tblsp. Port or Red Wine Vinegar

2 tblsp. brown sugar

1/4 tsp. cinnamon

dash of allspice salt

Combine all ingredients and simmer for 6-8 minutes.

Presented by: Barbara Tenney

Air Date: February 12, 2014


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