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Governor’s Pork


  • 1 boneless pork loin
  • Garlic powder
  • Ground cloves
  • Dry mustard
  • Dash ground ginger
  • Salt and pepper
  • Cherry Raisin Sauce
  • 3 cups apple juice
  • ½ cup dark raisins
  • ½ cup white raisins
  • ½ cup dried cherries
  • 2 tablespoons Kirsch
  • 2 tablespoons (approx.) cornstarch


Forest Retreat Inn, January 1999

Sprinkle pork liberally with spices. Roast at 350 for about 45 minutes until fat and spices are browned and slightly crusty. Lower heat to 300. Add 1 inch of water, cover tightly with foil. Let cook until tender, 20 minutes or so. Serve with Cherry Raisin Sauce.

For sauce: boil all ingredients except cornstarch and kirsch. Simmer until fruits puff. Thicken with cornstarch/kirsch slurry. Serve warm.

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