Pork Roast Royale

Serves: 6
Total Calories: 144


1 pork roast pork loin center rib roast
Salt and pepper
4 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon cinnamon ground
1/2 teaspoon cloves ground
1/2 cup port wine or grape juice
3 tablespoons orange juice concentrate
1 (17-ounce) can pitted dark sweet cherries drained and syrup reserved
1/3 cup walnuts broken halves


Preheat oven to 325°. Place roast, fat-side up, on a rack in a shallow roasting pan. Sprinkle meat lightly with salt and pepper. Insert meat thermometer into center of roast without touching bone. Roast, uncovere d, until meat thermometer reaches 170° (about 1 1/2 to 1 3/4 hours).

Meanwhile, in a small saucepan, combine cornstarch, sugar, cinnamon and cloves. Gradually stir in port or grape juice, orange juice and cherry syrup until smooth and blended. Cook and stir over medium heat until mixture boils and is thick and shiny. Stir in cherries and heat through. Cover and remove from heat.

Transfer roast to a heated platter. Reheat sauce if necessary and stir in walnuts. Serve sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 144
Calories from Fat: 40

This Pork Roast Royale recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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