dandieandie's Roast Head o' Mujer w/ Spiced Cherry Sauce

How much do we adore dandieandie? More than can be quantified here. She generously offers not one, but two ways to prepare mujer's head! Oh, and please see the earlier "mujer head disclaimer" that accompanies the lovely blue artemis' mujer head recipe.

• 1 Mujer head (or if you find those to be too bitter and rancid, a 3-4 pound rolled boneless pork loin roast will work just as well)
• 1 tsp. each salt, pepper, rubbed sage
• 1 (16oz) can pitted sour red cherries
• 12 whole cloves and 1 (3") stick of cinnamon
• 1 1/2c sugar
• 1/4c white vinegar
• 1/4c cornstarch
• 1 Tbsp. lemon juice
• 1 Tbsp. butter, melted
• 3-4 drops red food color
• garnishes: purple and green kale, lemon wedges and rind

Sprinkle head/roast with salt, pepper, and sage. Place head/roast with the fat side up on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat. Bake at 325 degrees for 1 1/2 hours to 2 hours, or until thermometer registers 160 degrees.

Drain cherries - reserve liquid and add water to make 3/4 cup. Tie cloves and cinnamon in cheese cloth. Combine 1/2 cup cherry liquid, sugar, vinegar, and spice bag in a sauce pan. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Remove the spice bag. Combine cornstarch and 1/4 cup of liquid and stir into hot liquid. Cook over medium heat, stirring constantly, for one minute or until mixture is thickened and bubbly. Stir in cherries, lemon juice, butter, and food coloring.

Place head/roast on a platter, garnish if desired. Serve with sauce.