Plantation Pork Loin Roast

with Cherry Sauce

1 boneless fresh pork loin roast

(3 to 3 1/2 lbs)

salt and pepper to taste

Sauce:

4 tsp cornstarch

1/4 tsp ground coriander

1/8 tsp ground nutmeg

1 cup cranberry juice

1/2 cup red currant jelly

2 cups frozen pitted tart red cherries - (thawed)

Preheat oven to 325°

Season the roast with salt and pepper to suit your taste; place on a rack in a large roasting pan.  Roast for 1 1/4 to 1 1/2 hours.  Remove from oven, cover with foil and let rest for about 15-20 minutes, before carving.

Sauce:  In a medium size saucepan, combine cornstarch, coriander, and nutmeg.  Stir in cranberry juice and currant jelly.  Cook over moderate to low heat, stirring constantly until mixture thickens.  Stirring in cherries and cook until thoroughly heated.  Serve the sauce in a gravy bowl on the side.