Cherry Rice Pilaf And Roasted Pork

I'm a lover of all things Cherry. It's true, I can never
get enough. I can't wait for you to try this. The Cherry
sauce over the pork loin was so perfect and the Pilaf
speaks for it's self. Double Delicious.

Cherry Rice Pilaf
2 tablespoons of butter
1 red onion, chopped
1 cup chopped celery
1/2 cup dried cherries ( I added more)
1/2 cup glazed walnuts
1 teaspoon thyme
3 cups of cooked rice (white or brown)
salt and pepper

In a medium pan, melt butter over medium heat. Saute
red onion, celery, cherries, walnuts and thyme until tender
about 8 min. Combine with cooked rice, add salt and pepper.

Pork Loin With Cherry Glaze
1 (14 Ounce) jar of cherry jam
1/4 cup of red wine vinegar
3 tablespoons of honey
1/4 teaspoon nutmeg
1/4 teaspoon of cinnamon
1/4 teaspoon of cloves
salt and pepper
3 pounds boneless pork loin

1) Preheat oven to 325 degrees
2) In a small saucepan, combine cherry jam, red wine vinegar,
honey, salt, cinnamon, nutmeg and cloves. Stir and bring to a boil,
reduce the heat, and simmer 2 minutes.
3)Sprinkle pork loin with salt and pepper, place fat side up on a
rack in shallow roasting pan. Brush with cherry glaze and bake
uncovered until cooked through. After resting 10 to 15 minutes,
Slice and pour remaining sauce over and serve.