Cherry-Glazed Roast Pork Recipe
Cherry-Glazed Roast Pork Recipe photo by Taste of Home

Cherry-Glazed Roast Pork Recipe

Publisher Photo
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.—Beth Brandenburger, Rochester, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 10-12 servings

Ingredients

  • 1 boneless rolled pork loin roast (3 to 4 pounds)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 jar (12 ounces) cherry preserves
  • 1/4 cup cranberry-raspberry juice
  • 2 tablespoons corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Nutritional Facts

1 serving (1/3 pound) equals 224 calories, 5 g fat (2 g saturated fat), 56 mg cholesterol, 135 mg sodium, 22 g carbohydrate, trace fiber, 22 g protein.

Directions

  1. Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes.
  2. In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
  3. Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast. Yield: 10-12 servings.
Originally published as Cherry-Glazed Roast Pork in Country Woman March/April 2005, p29

Nutritional Facts

1 serving (1/3 pound) equals 224 calories, 5 g fat (2 g saturated fat), 56 mg cholesterol, 135 mg sodium, 22 g carbohydrate, trace fiber, 22 g protein.

Light-Bodied Red Wine

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

Reviews for Cherry-Glazed Roast Pork

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 17, 2014

So good! I too, had to bake longer.

MY REVIEW
Reviewed Mar. 17, 2014

Soooo good! I too, had to bake longer.

MY REVIEW
JMU
Reviewed Oct. 18, 2010

This recipe was very good. However, my pork was no where near cooked after 50 minutes. It was way longer than that.

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