Difficulty: Medium - experience needed
â€¢ 4 cloves garlic, minced
â€¢ 1 tsp finely shredded lemon peel
â€¢ 1 Tbsp lemon juice
â€¢ 1 Tbsp olive oil
â€¢ 1 Tbsp Dijon-style coarse ground mustard
â€¢ 1 Tbsp snipped fresh rosemary
â€¢ 1/2 tsp salt
â€¢ 1/8 tsp ground black pepper
â€¢ 1 pound boneless pork top loin roast (single loin)
â€¢ 1/2 cup cranberry, cherry or apple juice
â€¢ 1/4 cup red currant jelly
â€¢ 2 tsp cornstarch
â€¢ 1 tsp Dijon-style coarse ground mustard
â€¢ 1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed
1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon-rosemary mixture and place roast on a rack in a shallow roasting pan.
2. Roast, uncovered, in a 375°F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145°F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries; stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.