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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 80 mg cholesterol; 464 mg sodium. 471 mg potassium; 28 g carbohydrates; 1 g fiber; 20 g sugar; 27 g protein; 0 g trans fatty acid; 49 IU vitamin a; 19 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 4 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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