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Yield: 6 Servings
- 3 Tablespoons of Brown Sugar
- 2 Tablespoons of Black Pepper
- 2 Tablespoons of Fresh Rosemary, Minced (or 1.5 Teaspoons of Dried Rosemary)
- 1.5 Teaspoons of Salt
- 1 (3#) Boneless Center Cut Pork Loin
Combine sugar, pepper, rosemary, and salt. Coat the pork loin. Refrigerate for one hour or up to 24 hours.
Preheat the oven to 450 degrees. Place the pork on a rack in a roasting pan. Roast for 15 minutes. Lower the temperature to 375 degrees and roast for about 50 minutes or until the internal temperature reaches 145 degrees. Transfer the pork roast to a carving board and tent with aluminum foil. Let it rest for about 15 minutes. Carve and serve with green beans and the cherry brandy sauce.
- 4 Tablespoons of Unsalted Butter
- 2 Onions, Chopped
- 3 Cups Chicken Stock
- .5 Cup Brandy
- 1 (8 ounce) Bag of Frozen Cherries or 1 (14.5 ounce) Can of Pitted Cherries (Drain)
- 1 Cup Dried Cherries
- 2 Tablespoons of Balsamic Vinegar
Sauté the onions in two tablespoons of butter for about eight minutes over medium heat. Add the chicken stock, brandy, and cherries. Simmer for about 15 minutes until syrupy. Remove from heat and add vinegar. Adjust seasonings. Sauce can be made up to two days in advance if refrigerated.
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