Eat It

Instructions

1

Preheat the oven to 350*F
2

Pat the pork roast dry with paper towels, then cut slits all over the roast with a sharp knife to roughly 1 inch depth. Mince the cloves of garlic, then rub the minced garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and put it in a roasting pan.
3

Bake for 3 hours or until the internal temperature of the roast is at least 145*F. Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving.
4

Alterations: try using a can of mandarin oranges with a few tablespoons of orange marmalade instead of the maraschino cherries.