| | Directions | | Preheat oven to 325°. Place roast on a rack in a shallow roasting pan. Cook, uncovered, 2 to 2 1/2 hours or until meat thermometer registers 155°. Combine cherry pie filling, raisins, lemon juice and cinnamon in a medium bowl; mix well. Spoon cherry glaze over roast several times during the last 2 minutes of cooking. When done, let stand 10 minutes before slicing. Heat the remaining glaze and serve with the carved roast. |
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| Ingredients | | - |  | 1 boneless double pork loin roast, rolled and tied (5 to 6 5 lb ) |
| - | | 1 ounce can cherry pie filling |
| - | | 1/4 cup golden raisins |
| - | | 2 tablespoons Lemon Juice |
| - | | 1/2 teaspoon cinnamon |
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