Cider Pork Roast Recipe
Cider Pork Roast Recipe photo by Taste of Home
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Cider Pork Roast Recipe

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Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. —Terry Danner of Rochelle, Illinois
TOTAL TIME: Prep: 20 min. Cook: 5 hours 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours 10 min.
MAKES: 6 servings


  • 1 boneless pork loin roast (2 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups apple cider or unsweetened apple juice, divided
  • 3 sprigs fresh rosemary
  • 1/2 cup dried cherries
  • 5 teaspoons cornstarch

Nutritional Facts

4 ounce-weight: 298 calories, 9g fat (3g saturated fat), 89mg cholesterol, 368mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.


  1. Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm.
  2. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat. Yield: 6 servings.
Originally published as Cider Pork Roast in Light & Tasty October/November 2004, p27

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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estancia11880 User ID: 6386981 66088
Reviewed Jan. 22, 2012

"I really liked this one. I may try other complementary fruits besides cherries."

mikekey User ID: 4889946 129486
Reviewed Oct. 12, 2010

"Not bad, but was missing something. Perhaps some allspice and onions?"

tamifetterman User ID: 4186509 154402
Reviewed Mar. 31, 2010

"LOVED THIS!!!! I used two 1 lb pork tenderloins and I cooked them on high for 4 hours and it was perfect! I would reccomend using a spice bag for the rosemary because it was a mess having to separate it from the cherries. I also added more cherries to the reduction sauce. I can't wait to make it again!"

daisey5 User ID: 146806 206869
Reviewed Feb. 24, 2010

"i only had one roast that was 1 1/4 pounds. It tasted good but I think I cooked it to long as it dried out."

lauriejmorgan User ID: 4453977 149172
Reviewed Jan. 4, 2010

"wow this was incredibly moist and tasty. Did not have cherries used cranberries. Only cooked on low 4 hours to get to temp watch out that it doesnt overcook! Fantastic and sooo easy."

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