- 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
- 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.
- 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.
- Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing.
- 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.
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
"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."
"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 !"