4 lbs. pork loin
1 cup onion, finely chopped
3 Tbs. Big Horn Black Cherry Balsamic Vinegar
1 Tbs. Big Horn Wild Mushroom & Sage Olive Oil
3/4 tsp. ground allspice
1/2 tsp. sea salt & 1/2 tsp. black pepper
1/4 tsp cayenne pepper
1-16 oz bag frozen cherries, pitted
Pre-heat oven to 425 degrees.
Trim fat off pork loin, place in shallow roasting pan and pat dry with paper towels. Salt and pepper, then bake for 30 minutes.
Mix together the onion, balsamic vinegar, olive oil, allspice, cayenne and frozen cherries. After the 30 minutes, pour this mixture over the roast and cook another 30 minutes.
Transfer to a serving platter and let it rest for 10 minutes. Carve and serve warm with cherry sauce.