Lemon-Rosemary Pork Loin with Cherry Sauce
INGREDIENTS
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4 cloves garlic, minced
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1 teaspoon lemon zest
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1 tablespoon lemon juice
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1 tablespoon olive oil
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1 tablespoon Dijon-style coarse ground mustard
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1 tablespoon snipped fresh rosemary
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
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1 pound boneless pork top loin roast (single loin)
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1/2 cup cranberry, cherry or apple juice
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1/4 cup red currant jelly
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2 teaspoons cornstarch
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1 teaspoon Dijon-style coarse ground mustard
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1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed
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