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Cherry Balsamic Pork Loin

 Cherry Balsamic Pork Loin
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
8 ServingsPrep: 20 min. Cook: 3 hours + standing


  • 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


  • Sprinkle roast with salt and pepper. In a large skillet, heat oil
  • over medium-high heat. Brown roast on all sides.
  • 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°).
  • 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).
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.

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Cherry Balsamic Pork Loin (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.