Ingredients Jump to Instructions ↓

  1. 1 1/2 pound boneless pork roast

  2. 1 tablespoon red wine vinegar

  3. 1/2 teaspoon nutmeg Dash salt

  4. 1/2 cup water

  5. 1/2 cup unsweetened pineapple juice

  6. 2 tablespoons red wine vinegar

  7. 1 tablespoon brown sugar

  8. 1 tablespoon cornstarch

  9. 1/4 teaspoon instant chicken bouillon granules

  10. 1/4 teaspoon nutmeg Dash black pepper

  11. 1/2 cup dried tart red cherries

Instructions Jump to Ingredients ↑

  1. Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast in a 350°F (175°C) oven for 40 to 50 minutes or until internal temperature reaches 155°F to 160°F (approximately 65°C to 70°C). Remove from pan; cover with foil while preparing sauce. Deglaze pan with water; pour into a small saucepan. Combine pineapple juice, wine vinegar, brown sugar, cornstarch, chicken bouillon granules, teaspoon nutmeg and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Stir in cherries. Cook and stir 2 minutes more. Slice meat to serve. Serve with cherry sauce.


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