Roast Pork with Spiced Cherry Sauce

1 (3 to 4-pound) boneless pork loin roast, rolled

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried sage

1 (15-ounce) can pitted sour or tart red cherries

12 whole cloves

1 (3-inch) stick cinnamon

1½ cups granulated sugar

¼ cup white vinegar

¼ cup cornstarch

1 tablespoon lemon juice

1 tablespoon butter, melted

3 to 4 drops red food coloring (optional)

Preheat the oven to 325°. Sprinkle the roast with the salt, pepper, and sage. Place the roast fat side up on the rack of a shallow roasting pan. Bake for 1½ to 2 hours (30 to 35 minutes per pound).

Drain the cherries, reserving the liquid. Add enough water to the cherry liquid to equal ¾ cup. Tie the cloves and cinnamon in a cheesecloth bag. In a small saucepan on medium heat combine ½ cup of the cherry liquid with the spice bag. Add the sugar and vinegar and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes. Remove the spice bag. In a small mixing bowl combine the cornstarch and the remaining ¼ cup cherry liquid. Stir into the hot cherry liquid. Turn the heat to medium and cook for 1 minute, stirring constantly, until the mixture is thickened and bubbly. Stir in the cherries, lemon juice, butter, and food coloring if using. Serve over the roast pork.

YIELD: ABOUT 16 SERVINGS