| | Directions | | Rub loin with 2 T. salt. Stick cloves into lion evenly spaced around. Drain juice from cherries into roasting pan. Reserve cherries. Add remaining ingredients to pan and stir until smooth. Place loin fat side up in sauce. Roast at 325° for 30 to 40 minutes per pound or until temperature is 170°. Add cherries in last 30 minutes of roasting time. Let loin rest for 20 minutes before carving. |
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| Ingredients | | - |  | 3 pounds pork loin |
| - | | 2 tablespoons kosher salt |
| - | | 1 can pitted red sour cherries |
| - | | 10 whole cloves |
| - | | 1/4 cup brown sugar |
| - | | 1/4 teaspoon dry mustard |
| - | | 1/2 teaspoon Salt |
| - | | 2 teaspoons flour |
| - | | 3 tablespoons vinegar |
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