The classic fruit-and-pork combo gets a bold update: Slather the meat with a paste of garlic, mustard, lemon and rosemary, then serve with ruby red cherries. This recipe multiplies easily for entertaining.

Source: Midwest Living


Recipe Summary

30 mins
45 mins
10 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

335 calories; fat 12g; cholesterol 80mg; saturated fat 3g; carbohydrates 28g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 20g; protein 27g; vitamin a 48.6IU; vitamin c 18.9mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 7.1mg; vitamin b6 0.8mg; folate 4mcg; vitamin b12 0.6mcg; sodium 464mg; potassium 471mg; calcium 20.2mg; iron 0.9mg.