Apple Roasted Pork with Cherry Balsamic Glaze

Name: Apple Roasted Pork with Cherry Balsamic Glaze
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1 boneless pork loin roast (3 pounds); 1-1/2 teaspoons salt, divided; 3/4 teaspoon pepper, divided; 1/4 cup olive oil, divided; 3 medium apples, sliced; 1-1/2 cups unsweetened apple juice; 6 medium onions, sliced (about 5 cups); 3 tablespoons balsamic vinegar; 1-1/2 cups frozen pitted dark sweet cherries; 1/2 cup cherry juice

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois

Ingredients

1 boneless pork loin roast (3 pounds)
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/4 cup olive oil, divided
3 medium apples, sliced
1-1/2 cups unsweetened apple juice
6 medium onions, sliced (about 5 cups)
3 tablespoons balsamic vinegar
1-1/2 cups frozen pitted dark sweet cherries
1/2 cup cherry juice

Directions

Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices.
Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm.
Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing.
Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.

Nutrition Facts

1 serving: 387 calories, 15g fat (4g saturated fat), 85mg cholesterol, 498mg sodium, 29g carbohydrate (20g sugars, 3g fiber), 34g protein.

Originally published as Chicago Johnny’s Apple Roasted Pork With Cherry Balsamic Glaze & Caramelized Onions in Taste of Home November 2014

Reviews

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Average Rating:

Rhoni347

Feb 2, 2017

Super yummy. Takes a long time, but has very minimal effort and would definitely impress your guests. Uses 3 pots though, so whoever is doing the dishes might not like you. But that's never stopped me from making something delightful!
malehandicappedcook

Mar 19, 2015

Well, I made a five pound pork loin roast, it didn't fit a Dutch oven imagine that so I used a roaster. Browned it a bit by putting the roaster on top the stove on a very low setting. The reason is because a roaster is made of very thin metal. You have to watch it a bit. Next time to brown one that big I will try my gas grill. I used four apples sliced and two cups of Apple juice as far as the apples I think I used gala apples. That is the only substitutions I made. I put the onions in a ten inch pan on a simmer a low simmer that way they get done about the same time as the roast. In olive oil with a lid. It was way yummy I served with the wine that was suggested here next time I will try it with a Sangria.
Redhatmamma

Nov 12, 2014

I made this on Sunday and it was fantastic! And such a great presentation too! The onion really made it, next time I think I will use more onions !