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Apple Roasted Pork with Cherry Balsamic Glaze Recipe
Apple Roasted Pork with Cherry Balsamic Glaze Recipe photo by Taste of Home
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Apple Roasted Pork with Cherry Balsamic Glaze Recipe

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I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
TOTAL TIME: Prep: 30 min. Bake: 50 min.+ standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.+ standing
MAKES: 8 servings

Ingredients

  • 1 boneless pork loin roast (3 pounds)
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/4 cup olive oil, divided
  • 3 medium apples, sliced
  • 1-1/2 cups unsweetened apple juice
  • 6 medium onions, sliced (about 5 cups)
  • 3 tablespoons balsamic vinegar
  • 1-1/2 cups frozen pitted dark sweet cherries
  • 1/2 cup cherry juice

Nutritional Facts

1 serving: 387 calories, 15g fat (4g saturated fat), 85mg cholesterol, 498mg sodium, 29g carbohydrate (20g sugars, 3g fiber), 34g protein.

Directions

  1. Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices.
  2. Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm.
  3. Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing.
  4. Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze. Yield: 8 servings.
Originally published as Apple Roasted Pork with Cherry Balsamic Glaze in Taste of Home November 2014, p75

Light-Bodied Red Wine

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


Reviews for Apple Roasted Pork with Cherry Balsamic Glaze

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(2)
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MY REVIEW
malehandicappedcook User ID: 8282872 223105
Reviewed Mar. 19, 2015

"Well, I made a five pound pork loin roast, it didn't fit a Dutch oven imagine that so I used a roaster. Browned it a bit by putting the roaster on top the stove on a very low setting. The reason is because a roaster is made of very thin metal. You have to watch it a bit. Next time to brown one that big I will try my gas grill. I used four apples sliced and two cups of Apple juice as far as the apples I think I used gala apples. That is the only substitutions I made. I put the onions in a ten inch pan on a simmer a low simmer that way they get done about the same time as the roast. In olive oil with a lid. It was way yummy I served with the wine that was suggested here next time I will try it with a Sangria."

MY REVIEW
Redhatmamma User ID: 6481595 153635
Reviewed Nov. 12, 2014

"I made this on Sunday and it was fantastic! And such a great presentation too! The onion really made it, next time I think I will use more onions !"

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