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

Cherry Balsamic Pork Loin Recipe

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4.5 9
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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

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
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
Reviewed Dec. 30, 2014

"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!"

MY REVIEW
Reviewed Dec. 5, 2014

"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!"

MY REVIEW
Reviewed Sep. 7, 2014 Edited Sep. 9, 2014

"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!"

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!"

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