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Cherry-Glazed Roast Pork

 Cherry-Glazed Roast Pork
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
10-12 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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


  • 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.
  • 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.
  • 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 serving (1/3 pound) equals 224 calories,

2 of 2

Cherry-Glazed Roast Pork (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 56 mg cholesterol, 135 mg sodium, 22 g carbohydrate, trace fiber, 22 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now