- 7-9 (3-4 kg) pork loin
- 3 tbsp (45 mL) vegetable oil
- 1 tbsp (15 mL) coarse salt
- 6 gloves garlic
- 12 small bay leaves
- 1/2 cup pitted cherries
- 1/4 cup corn syrup
- 3 tbsp vinegar
- salt and pepper, to taste
- pinch nutmeg
- pinch cinnamon
- pinch ground cloves
Deeply score rind of pork into 1/2 inch diamonds.
Place pork loin, skin side down, in a pan and pour the 2 cups boiling water.
Bake at 400°F and 200°C for 15 minutes.
Remove pan and drain off liquid, reserving it for basting.
Add oil to the pan. Rub pork skin with salt.
Insert cloves and bay leaf in score marks.
Roast pork, skin side up, at 375°F and 190°C for 3 1/2 hours.
Baste with the drained liquid every 30 minutes. When cooked, remove from the pan, cover and allow to stand for 20 minutes before carving.
In a saucepan, combine source of ingredients, bring to boil, and cook for 3 minutes until heated through.
Crave pork and serve sliced on platter with cherry sauce.