<http://schema.org/recipeInstructions>
" Sear the roast: Heat oven to 450 degrees F. Rub the entire surface of the pork with the salt and 1/4 teaspoon pepper and place fat side up in a shallow roasting pan. Lower the oven temperature to 375 degrees F, place the pan in the oven, and roast for 30 minutes. Make the cherry sauce: Melt the sugar in a large, nonstick skillet over medium-high heat until dark amber. Reduce heat to medium, add the cherries and syrup, mustard, cinnamon, and remaining pepper. (The sugar will appear dark amber against a stainless steel spoon.) Cook, stirring constantly, until well combined -- about 5 minutes. Finish the roast and the sauce: Pour the cherry sauce over the pork loin and continue to roast, basting twice, until the meat&amp;#039;s internal temperature reaches 155 degrees F -- 30 to 40 minutes. Transfer the roast to a cutting board and let rest 15 minutes. Place the roasting pan on the stovetop and bring the pan juices to a boil over medium-high heat. Reduce heat to medium and let simmer, stirring occasionally, until the liquid is reduced to 2 cups -- 10 to 12 minutes. Keep the sauce warm until ready to serve. To serve, slice the pork loin into 1/4-inch-thick slices. Arrange on a serving platter and spoon the cherry sauce and some of the cherries over the pork. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1209/roast-pork-loin-caramel-sour-cherry-sauce-3317/>