Pork Roast with Cherry Sauce

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup firmly brown sugar packed
• 1 cup chablis wine dry white
• 0.5 cup cherries dried unsweetened pitted
• 2 teaspoons cornstarch 
• 2 tablespoons breadcrumbs dry fine
• 0.5 teaspoon mustard dry
• 0.5 teaspoon ground ginger 
• 2 tablespoons honey 
• 0.5 teaspoon pepper 
• 2.5 pound double pork loin roast boneless lean
• 1 tablespoon water 

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Untie roast; trim fat from roast. Retie roast.
2. Combine ginger, dry mustard, and pepper; rub mixture over surface of roast.
3. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired.
4. Place roast in a 450 oven. Reduce heat to 350, and bake 1 hour and 15 minutes.
5. Brush roast with honey, and sprinkle with breadcrumbs.
6. Combine wine and vinegar; pour over roast.
7. Bake, uncovered, an additional 30 minutes or until meat thermometer registers 16
8. Remove roast from pan, reserving drippings.
9. Let roast stand 10 minutes. Skim fat from drippings, and place drippings in a small saucepan. Bring to a boil; add cherries, and simmer 10 minutes.
10. Combine brown sugar, cornstarch, and water; stir well.
11. Add to cherry mixture. Cook, stirring constantly, until thickened.
12. Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices.
13. Serve with cherry sauce.