Chalk this one up to my continued efforts to clean out my kitchen ... AKA nesting.

This time it was a 3 lb pork loin in the freezer and a can of cherries in the cupboard.

A couple of months ago, I clipped a recipe for cherry-glazed pork from Guideposts magazine. My grandparents send subscriptions to me, my mom and sister and all my aunts, uncles and married cousins for Christmas every year. I knew it would come in handy since we had both the pork and the cherries.

Well ... I was wrong on at least one count. The cherries were canned in syrup, not cherry pie filling. So I made a quick change - adding a bit of cornstarch mixed with water to thicken up the cherry glaze. I also didn't top the pork with the cherries, but just reserved it all for a sauce that was served with the pork.

Cherry-Glazed Pork from Guideposts

5 to 6 lb pork loin (I used a 3 lb cut)
21 ounce can of cherry pie filling
1/4 to 1/2 cup golden raisins
2 tablespoons lemon juice
1/2 teaspoon cinnamon

Put the pork in the oven at 325 degrees and cook until the temperature reaches 155 degrees. Mix together the cherry pie filling, raisins and lemon juice and top the loin with the sauce about 20 minutes before it's done cooking. Reserve some of the sauce, heat it and serve at the table.

Or my alternative ... if you find yourself with canned cherries and not cherry pie filling, mix together the cherries, raisins and lemon juice. Heat and add some cornstarch and water to thicken. I actually think this might be a little tastier ... maybe not as sweet. Some rosemary or other herb might spice it up a bit. I didn't top the loin with the glaze, but instead just served it all at the table with some rice.

Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.