4 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Dijon-style coarse ground mustard
1 tablespoon snipped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless pork top loin roast (single loin)
1/2 cup cranberry, cherry or apple juice
1/4 cup red currant jelly
2 teaspoons cornstarch
1 teaspoon Dijon-style coarse ground mustard
1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed
1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon rosemary mixture and place roast on a rack in a shallow roasting pan.
2. Roast, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145 degrees F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries, stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.