Pork Roast with Cherry Sauce

Pork Roast with Cherry Sauce

1 1/2 pounds boneless pork rib-end roast (Chef’s Prime)
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon nutmeg
1 Dash salt
1/2 cup water
1/2 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon instant chicken bouillon granules
1/4 teaspoon nutmeg
1 Dash black pepper
1/2 cup dried tart red cherries

Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast in a 350 degree F. oven for 50 minutes or until internal temperature reaches 155-160ºF. Remove from pan; cover with foil while preparing sauce.

Deglaze pan with water; pour into a small saucepan. Combine pineapple juice, 2 tablespoons vinegar, 1 tablespoon brown sugar, cornstarch, chicken bouillon granules, 1/4 teaspoon nutmeg and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Stir in cherries. Cook and stir 2 minutes more.

Slice meat to serve. Serve with cherry sauce.