YIELD Makes 8 servings
Tart Morello cherries are grown throughout Europe, including Russia. Their sour flavor is especially suited to meat dishes. Tart canned cherries are substituted here.
INGREDIENTS
1 boneless rolled pork roast (3-1/2 to 4 pounds) 3 teaspoons bottled grated horseradish, divided 1 teaspoon ground coriander 1/2 teaspoon black pepper 1 can (16 ounces) pitted tart cherries, undrained 1/2 cup chicken broth 1/3 cup Madeira wine or dry sherry 1 tablespoon brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon ground cloves 4 teaspoons grated orange peel Orange peel twist (optional)PREPARATION:
- Preheat oven to 400°F. Place pork on meat rack in shallow roasting pan. Insert meat thermometer into thickest part of roast.
- Combine 2 teaspoons horseradish, coriander and pepper in small bowl. Rub over pork. Roast pork 10 minutes; remove from oven. Reduce oven temperature to 350°F.
- Add cherries with juice and broth to pan. Cover pan loosely with foil. Roast about 1 hour 30 minutes, basting every 20 minutes, or until internal temperature of roast reaches 165°F when tested with meat thermometer inserted into the thickest part of roast. (Cook, uncovered, during last 20 minutes.)
- Transfer pork to cutting board; cover with foil. Let stand 10 to15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
- Meanwhile, remove meat rack from roasting pan. Pour contents of pan through strainer into small saucepan, reserving cherries. Stir wine, sugar, mustard, remaining 1 teaspoon horseradish, cloves and grated orange peel into saucepan. Bring to a boil over medium-high heat. Boil 10 minutes or until sauce is thickened. Stir in reserved cherries.
- Carve pork into thin slices; place on serving platter. Pour some cherry sauce around pork. Serve with remaining cherry sauce. Garnish with orange peel twist.