Pork Roast with Cherry-Sherry Sauce

1 (5 lb.) Pork Loin or Pork Rib Roast

½ cup firmly packed light brown sugar

2 Tbs. cornstarch

¼ tsp. each ground ginger & nutmeg

½ cup orange juice

1 (16 oz.) can pitted tart red cherries and their syrup

2 Tbs. lemon juice

½ cup sherry

Season pork with salt and pepper. Place in oven roasting pan with fat side up. Roast at 325° F., allowing 35 to 40 minutes per pound or until meat thermometer registers 185° F.

In saucepan, combine brown sugar, cornstarch, ginger and nutmeg. Add cherries with syrup, orange & lemon juices, and sherry. Bring mixture to a boil, stirring constantly and then simmer for 5 minutes.

At end of roasting period, place pork roast on a serving and top with the sauce. Serve any remaining sauce with the meal.