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Cherry-Glazed Roast Pork Recipe

Cherry-Glazed Roast Pork Recipe

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 YIELD: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

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.

Nutritional Facts

1/3 pound: 224 calories, 5g fat (2g saturated fat), 56mg cholesterol, 135mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 22g protein.

Reviews for Cherry-Glazed Roast Pork

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MY REVIEW
[email protected] User ID: 193450 246889
Reviewed Apr. 10, 2016

"Good flavor, but I wish the sauce would have been thicker. Might skip the juice next time."

MY REVIEW
callijo User ID: 6276170 134806
Reviewed Mar. 17, 2014

"So good! I too, had to bake longer."

MY REVIEW
callijo User ID: 6276170 206219
Reviewed Mar. 17, 2014

"Soooo good! I too, had to bake longer."

MY REVIEW
JMU User ID: 1687266 59146
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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