Cherry Balsamic Pork Loin Recipe
Cherry Balsamic Pork Loin Recipe photo by Taste of Home
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Cherry Balsamic Pork Loin Recipe

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4.5 18 19
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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
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES: 8 servings


  • 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

Nutritional Facts

5 ounces cooked pork with about 2 tablespoons sauce: 359 calories, 10g fat (3g saturated fat), 85mg cholesterol, 128mg sodium, 34g carbohydrate (31g sugars, 0 fiber), 33g protein.


  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. Cook, covered, on low 3-4 hours or until tender (a thermometer inserted in pork should read at least 145°).
  3. 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 (1-1/3 cups sauce).
Originally published as Cherry Balsamic Pork Loin in Taste of Home April/May 2014

Light-Bodied Red Wine

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

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AllisonO User ID: 7446023 258814
Reviewed Dec. 29, 2016

"Resulted in juicy, tender, and very flavorful pork! This makes for a visually impressive dish. I used a homemade cranberry sauce and dried cranberries in place of the cherry preserves and dried cherries because these were what I had on-hand, but these were the only changes I made to the recipe. I recommend placing the pork fat side up in the crockpot to help the pork stay juicy."

Jogeng09 User ID: 7370803 248244
Reviewed May. 15, 2016

"This is a great way to dress up a pork roast with very little effort. The sauce is delicious, though I would add some cornstarch next time to thicken it up, since it came out pretty runny after the long cooking time."

vstark06 User ID: 1284832 247344
Reviewed Apr. 21, 2016

"Made this for dinner tonight and my husband and I both loved it!! Will definitely make it again! Great company dinner. I did use craisins and they were wonderful, but I may try cherries next time."

Mnms8868 User ID: 8828624 246797
Reviewed Apr. 8, 2016

"Amazingly good! Seared on stove, added lemon zest to sauce & used sour cherries. No slow cooker, Finished in oven. Planning on making this next dinner party."

Jewel1999 User ID: 4272070 245721
Reviewed Mar. 20, 2016

"Made this for a 75th birthday celebration. Received several compliments. I sliced the meat after rest period, spooned some sauce over meat, covered, sat in warm oven to keep warm. Then, I added a little more brown sugar to remaining sauce and heated on stove to melt sugar. Served it along side of meat. Most people spooned sweeter sauce over meat. Sauce was excellent, I just preferred it to be slightly sweeter. Served with cheesy potato casserole, green beans, salad. And, of course, birthday cake and ice cream. Will definitely make again. Great for company, Christmas or Easter. Great for a special everyday meal. Roast was very tender, juicy."

Hcksslr User ID: 7422823 245620
Reviewed Mar. 18, 2016

"I was very disappointed in this dish. It was very blah! Followed direction exactly, just not much flavor. May doctor it up & try again."

singerquilter User ID: 6380742 245562
Reviewed Mar. 17, 2016

"I prepared this recipe as written except I doubled the amount of dried cherries. It was wonderful! I'm going to use it for Easter dinner."

JCV4 User ID: 628113 241415
Reviewed Jan. 9, 2016

"This is a great recipe and as everyone says, the pork comes out so tender you don't even need a knife to cut it. The cherry balsamic sauce is excellent. You could even use it over chicken or fish. Thanks for the great recipe!"

teachershirl User ID: 6365761 240550
Reviewed Dec. 29, 2015

"Such a delicious dish! I was a little worried about the short cooking time, but the roast turned out perfectly, very moist and not stringy at all. It makes a beautiful holiday meal."

puzzlemad User ID: 3329799 223742
Reviewed Mar. 28, 2015

"I have made this many times and it is so tender & delicious. Great for company as well. Also, leftovers are great cut up in a salad or as a sandwich."

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