Roast Pork with Cherry-Almond Glaze Recipe

5 5 5
Roast Pork with Cherry-Almond Glaze Recipe
Roast Pork with Cherry-Almond Glaze Recipe photo by Taste of Home
Publisher Photo

Roast Pork with Cherry-Almond Glaze Recipe

Read Reviews
5 5 5
Publisher Photo
Your pork roast will never dry out during cooking with this sweet cherry glaze. You can also spoon the sauce over slices of baked ham.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min. + standing

Ingredients

  • 1 boneless whole pork loin roast (3-1/2 pounds)
  • 1 teaspoon salt
  • 1 jar (12 ounces) cherry preserves
  • 1/4 cup cider vinegar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon each ground cinnamon, nutmeg and cloves
  • 1/4 cup slivered almonds

Directions

Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
Brush roast with some of the glaze. Bake 35-50 minutes longer or until a meat thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture. Yield: 10 servings.
Originally published as Roast Pork with Cherry-Almond Glaze in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p157

Nutritional Facts

4-1/2 ounces: 310 calories, 9g fat (3g saturated fat), 79mg cholesterol, 287mg sodium, 26g carbohydrate (23g sugars, 0 fiber), 31g protein.

  • 1 boneless whole pork loin roast (3-1/2 pounds)
  • 1 teaspoon salt
  • 1 jar (12 ounces) cherry preserves
  • 1/4 cup cider vinegar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon each ground cinnamon, nutmeg and cloves
  • 1/4 cup slivered almonds
  1. Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
  2. In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
  3. Brush roast with some of the glaze. Bake 35-50 minutes longer or until a meat thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture. Yield: 10 servings.
Originally published as Roast Pork with Cherry-Almond Glaze in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p157

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoast Pork with Cherry-Almond Glaze

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Angel182009 User ID: 6228642 97751
Reviewed Aug. 30, 2014

"I don't like to eat a lot of pork but I came across this and had to try it. The glaze made this super delicious! Everyone who tried it loved it!"

MY REVIEW
homemadewithlove User ID: 4311884 77043
Reviewed May. 28, 2014

"Cherry glaze is wonderful and compliments the meat very well. I have used this recipe for several holiday meals."

MY REVIEW
themartins User ID: 2788604 169621
Reviewed Feb. 14, 2013

"This is our family's favorite recipe for pork roast. Yummy!"

MY REVIEW
JMU User ID: 1687266 154047
Reviewed Oct. 18, 2010

"Took much longer to cook pork than noted in instructions. But it ended up being quite good."

MY REVIEW
Sweetums5 User ID: 1470993 133358
Reviewed Mar. 22, 2010

"I found this recipe years ago in another cookbook featuring recipes from the 40's. In fact, made it for dinner tonight. The cherry glaze is excellent---can be used with ham, pork loin and on chicken. Guests were using it as a dipping sauce for their bread."

Loading Image