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Roast Pork with Cherry-Almond Glaze Recipe

Roast Pork with Cherry-Almond Glaze Recipe photo by Taste of Home

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Your pork roast will never dry out during cooking with this sweet cherry glaze. You can also spoon the sauce over slices of baked ham.

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Roast Pork with Cherry-Almond Glaze Recipe

Prep: 10 min. Bake: 65 min. + standing

Yield: 10 Servings

10 65 75

Ingredients

1 boneless whole pork loin roast (3-1/2 pounds)
1 teaspoon salt
1 jar (12 ounces) cherry preserves
1/4 cup cider vinegar
2 tablespoons light corn syrup
1/4 teaspoon each ground cinnamon, nutmeg and cloves
1/4 cup slivered almonds

Directions

Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
Brush roast with some of the glaze. Bake 35-50 minutes longer or until a meat thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture. Yield: 10 servings.

Nutritional Facts 1 serving (4.000-1/2 ounces) equals 310 calories, 9 g fat (3 g saturated fat), 79 mg cholesterol, 287 mg sodium, 26 g carbohydrate, trace fiber, 31 g protein.

Originally published as Roast Pork with Cherry-Almond Glaze in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p157

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Roast Pork with Cherry-Almond Glaze

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Reviewed on Feb. 14, 2013 by themartins

This is our family's favorite recipe for pork roast. Yummy!

Reviewed on Oct. 18, 2010 by JMU

Took much longer to cook pork than noted in instructions. But it ended up being quite good.

Reviewed on Mar. 22, 2010 by Sweetums5

I found this recipe years ago in another cookbook featuring recipes from the 40's. In fact, made it for dinner tonight. The cherry glaze is excellent---can be used with ham, pork loin and on chicken. Guests were using it as a dipping sauce for their bread.