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

Cherry Balsamic Pork Loin Recipe

Publisher Photo
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

Ingredients

  • 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 equals 359 calories, 10 g fat (3 g saturated fat), 85 mg cholesterol, 128 mg sodium, 34 g carbohydrate, trace fiber, 33 g protein.

Directions

  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

Nutritional Facts

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

Light-Bodied Red Wine

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

Reviews for Cherry Balsamic Pork Loin

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 27, 2014

I made this for supper tonight and it was wonderful! Although I used a 2# roast, I still made the full amount of cherry sauce so we could enjoy some of it over my Rosemary Mashed Potatoes. The flavors were very complimentary and I will definitely make this delicious roast again!

MY REVIEW
Reviewed Apr. 27, 2014

We enjoyed this roast last night. I always cook roasts on a bed of chopped onion so I cut up one large onion to cover the bottom of the slow cooker. After browning the roast, I sprinkled on two teaspoons of cracked rosemary and a a good tablespoon of granulated garlic. I made the sauce as the recipe suggests Craisins instead of cherries (DH couldn't find them!) , but next time I would cut back on the sugar just a little...perhaps to 1/8th a cup. While the roast was resting, I defated the juice using a fat separator with a strainer "lid". When all was cool enough to handle, I pureed the chunky mixture into a smooth sauce. Delicious. [I passed some fresh horseradish at the table along with some freshly ground black peper.] Thank you Sue for the inspiration.

MY REVIEW
Reviewed Apr. 26, 2014

Meat taste is flavorless, cherries don't taste too good aster being slow cooked either.

MY REVIEW
Reviewed Mar. 29, 2014

(Note: Cook on high for the time mentioned on the recipe.) This was good and easy. I used crasins instead of cherries and that worked fine with the flavors.

MY REVIEW
Reviewed Mar. 28, 2014

I made this with thick cut loin chops instead of a roast. The chops were incredibly tender and delicious. The cherry and balsamic is a perfect flavor combination! Definitely on the list of meals I will prepare again!

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