Place roast on rack in a shallow baking pan. Insert meat thermometer into thickest part of roast. Bake, uncovered, at 325? for 1 1/4 to 1 3/4 hours or until meat thermometer read 155?. Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally. Brush cherry sauce over roast twice during the last 30 minutes of cooking. Cover roast with foil; let stand 10-15 minutes before slicing. Reheat cherry sauce. Serve sauce with roast. Recipe by: Homemakers Schools Recipe Collection - Spring 1998 Posted to MC-Recipe Digest by The Taillons
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 6|
|Calories from Fat: 175 (39%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 145.2mg||45 %|
|Sodium 167.3mg||6 %|
|Potassium 1092.3mg||29 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 16.1g|
|Protein 49.9g||71 %|
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Calories per serving: 454
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