1 (3-4 lb) boneless pork loin roast
1 tsp salt
1 tsp peper
1 tsp rubbed sage
1 (16 oz) can tart red pitted cherries
1 1/2 cups sugar
1/4 cup vinegar
12 whole cloves
1 (3″) cinnamon stick
1/3 cup cornstarch
1 tbs lemon juice
1 tbs butter OR margarine
3-4 drops red food coloring, optional

rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. bake, uncovered, at 325 degrees for 1 1/2-2 hours, or until a meat thermometer reads 160 degrees to 170 degrees.

meanwhile, drain cherries, reserving liquid. set cherries aside. add water to cherry liquid to measure 3/4 cup. pour 1/2 cup into a saucepan. add sugar, vinegar, cloves and cinnamon. bring to a boil. reduce heat; simmer, uncovered for 10 minutes. remove and discard the spices. in a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. bring to a boil; cook for 2 minutes, stirring constantly. stir in lemon juice, butter, cherries and food coloring if desired; heat through. let roast stand 10 mionutes; slice and serve with the cherry sauce.

8-10 servings