Apples, pears, raisins—fruit goes so well with roast pork, which acts as a moist, tasty canvas upon which deliciously sweet fruit can really shine. We developed this recipe using our Spiced Cherries to elevate your weeknight pork roast to the next level! The complex mixture of tartness and sweetness from the Finger Lakes red wine in the cherries mixes so well with tangy mustard and earthy sage in this recipe—it tastes so good, we could eat this sauce all by itself!
Pork Roast with Spiced Cherries and Mustard Sage Sauce
- 2-3 pound pork loin
- 1/2 cup stock or water
- 1 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 cup juice from Farmer Street Pantry Spiced Cherries reserve cherries
- 2 tbsp. butter
- 2 tbsp. heavy cream
- 1 tbsp. fresh sage chopped
- salt and pepper
- Roast meat in 375° preheated oven until it reaches internal temp of 150° (approx. 45-60 minutes). Remove meat from oven and remove from pan. Keep warm on separate plate.
- Add stock or water to roasting pan; deglaze and reduce by half.
- Add mustard, Worcestershire sauce, and juice from Farmer Street Pantry Spiced Cherries. Reduce one minute, then add butter, heavy cream, salt and pepper to taste. Add reserved cherries and simmer for one minute.
- Slice pork roast; top with cherry sauce and garnish with chopped fresh sage leaves.