- 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).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cherry Balsamic Pork Loin
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"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."