Lemon-Rosemary Pork Loin with Cherry Sauce

INGREDIENTS

4 cloves

garlic, minced

1 tsp

lemon zest

1 tbsp

lemon juice

1 tbsp

olive oil

1 tbsp

Dijon-style coarse ground mustard

1 tbsp

snipped fresh rosemary

1/2 tsp

salt

1/8 tsp

ground black pepper

1 lb

boneless pork top loin roast (single loin)

1/2 cup

cranberry, cherry or apple juice

1/4 cup

red currant jelly

2 tsp

cornstarch

1 tsp

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