Free Issue! Try Saltscapes Magazine before you buy. Download Now


3-4     pounds (1.5 to 2 kg) boneless rolled pork loin roast, well trimmed, tied

Maple Cherry Sauce

1     cup (250 mL) frozen sour cherries, thawed, drained, juice reserved
1/3    cup (75 mL) reserved cherry juice
2     tablespoons (30 mL) cornstarch
3/4    cup (175 mL) pure maple syrup
1/2    cup (125 mL) chopped California walnuts
1     teaspoon (5 mL) grated orange rind


Rub roast with salt and pepper. Place on a rack in a shallow roasting pan and roast in a 325°F (160°C) oven for 1 1/2 hours to 2 hours, or until a meat thermometer registers 160°F (70°C). Remove from oven, cover meat with foil, and allow roast to "stand" for 10 minutes before carving.

Meanwhile, drain cherries and reserve juice. Measure 1/3 cup (75 mL) cherry juice into a heavy-bottomed saucepan. Add cornstarch and mix well. Cook, stirring, over medium heat until thickened. Add cherries, maple syrup, walnuts and orange rind, and stir to combine. Cook over low heat, stirring frequently, until heated through. Serve over sliced pork loin. Makes 1 1/2 cups (375 mL).

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.