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Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. —Terry Danner of Rochelle, Illinois
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (4 ounces cooked pork with 1/4 cup gravy) equals 298 calories, 9 g fat (3 g saturated fat), 89 mg cholesterol, 368 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.
Originally published as Cider Pork Roast in Light & Tasty October/November 2004, p27
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Reviewed on Jan. 22, 2012 by estancia11880
I really liked this one. I may try other complementary fruits besides cherries.
Reviewed on Oct. 12, 2010 by mikekey
Not bad, but was missing something. Perhaps some allspice and onions?
Reviewed on Mar. 31, 2010 by tamifetterman
LOVED THIS!!!! I used two 1 lb pork tenderloins and I cooked them on high for 4 hours and it was perfect! I would reccomend using a spice bag for the rosemary because it was a mess having to separate it from the cherries. I also added more cherries to the reduction sauce. I can't wait to make it again!
Reviewed on Feb. 24, 2010 by daisey5
i only had one roast that was 1 1/4 pounds. It tasted good but I think I cooked it to long as it dried out.
Reviewed on Jan. 04, 2010 by lauriejmorgan
wow this was incredibly moist and tasty. Did not have cherries used cranberries. Only cooked on low 4 hours to get to temp watch out that it doesnt overcook! Fantastic and sooo easy.
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