Adapted from Michael Symon
For the pork roast:
3 lb. pork loin roast
1 Tbsp. ground coriander, toasted (simply toss spices in a dry pan on the stovetop over medium/high heat for a few minutes to toast)
1 Tbsp. ground cumin, toasted (see above)
2 Tbsp. salt
6 tsp. freshly ground pepper
For the cherry bourbon sauce:
1 cup bourbon (good quality, you don't want to cook with something you wouldn't drink)
1 orange, juiced and two peels reserved
1/4 cup red wine vinegar
3 Tbsp. sugar
3 cups frozen, pitted cherries, defrosted
Salt and pepper
2 Tbsp. butter
Preheat oven to 450 degrees.
In a medium saucepan, combine the bourbon, orange juice and peels, red wine vinegar, sugar and 1 tsp. fresh pepper and cook over medium heat. Bring to a rolling boil, then reduce to a simmer. Cook for about 10/15 minutes or until reduced by about half. Season with salt (to your liking), then add cherries. Bring back to a boil, then reduce to simmer and cook until thickened. Mash cherries with a potato masher and remove peels. Stir in butter right before serving. You can set this aside and make in advance, when you're ready to eat, bring back up to heat and stir in butter. If sauce isn't thickening to your liking, you can add cornstarch mixed in water (1 Tbsp. cornstarch to 3 Tbsp. cold water) and cook a bit longer.
While sauce is cooking, place pork loin (fat side up) on a grated rack on top of a cookie sheet. Combine coriander, cumin, salt and pepper in a bowl, then sprinkle the spice mix over all sides of the pork roast. Rub it in. Drizzle with olive oil.
Cook for 10-15 minutes until golden brown. Reduce heat to 275 degrees and roast for an additional 40-45 minutes or until pork reaches an internal temperature of 135 degrees (it will continue to cook once you take it out, and should go up to about 145). Remove from oven and allow to rest for 10-15 minutes before serving. Top with cherry bourbon sauce and serve with your choice of side(s). I highly recommend mashed potatoes.