Cherry Balsamic Pork Loin Recipe
- 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. 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).
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.
Reviews for Cherry Balsamic Pork Loin
"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."
"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."
"I was very disappointed in this dish. It was very blah! Followed direction exactly, just not much flavor. May doctor it up & try again."
"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."
"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!"
"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."
"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."
"My daughter who is a very picky eater selected this out of a recipe book. I cooked this as directed and everyone absolutely LOVED it! Delicious. Will make again - like this weekend!"
"This was very tender. I didn't want to pay the outrageous price for dried cherries so I subbed in craisins...I don't think it hurt the flavor at all. Gave a little bite to it. Hubby liked the glaze and he requested it on beef loin next time. I feel it will be a great complement to the beef...looking forward to it!"
"This came out really tender. The sauce was sweet and added flavor, although it thinned out a lot during cooking. I had 6lb roast, so cooked it for 8 hours. The leftovers were perfect in pork fried rice!"
"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!"
"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. ROUND 2: Made this again as printed except for one thing. We didn't have cherry preserves so used Cranberry Hot Pepper Jelly. Delicious and just right spicy for us. Looking forward to leftovers!!"
"Meat taste is flavorless, cherries don't taste too good aster being slow cooked either."
"(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."
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.