Cherry Balsamic Pork Loin

Cherry Balsamic Pork Loin
Satisfying on a cool fall night!

“After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker.“
—Susan Stetzel, Gainesville, New York


  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 3/4 cup cherry preserves
  • 1/2 cup dried cherries
  • 1/3 cup balsamic vinegar
  • 1/4 cup packed brown sugar


  1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.

  2. Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast.

  3. Cook, covered, on low 3-4 hours or until tender (a thermometer inserted in pork should read at least 145°).

  4. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

Yield: 8 servings and 1-1/3 cups sauce Prep time: 20 min. Bake: 3hrs. + standing

Best of Country Cooking 2014

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