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Cherry Balsamic Pork Loin

After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. —Susan Stetzel, Gainesville, New York
  • Total Time
    Prep: 20 min. Cook: 3 hours + standing
  • Makes
    8 servings (1-1/3 cups sauce)

Ingredients

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 3/4 cup cherry preserves
  • 1/2 cup dried cherries
  • 1/3 cup balsamic vinegar
  • 1/4 cup packed brown sugar

Directions

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
  • Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
  • Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Nutrition Facts
5 ounces cooked pork with about 2 tablespoons sauce: 359 calories, 10g fat (3g saturated fat), 85mg cholesterol, 128mg sodium, 34g carbohydrate (31g sugars, 0 fiber), 33g protein.

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Reviews

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Average Rating:
  • Tara
    Apr 20, 2020

    The pork loin was delicious~ very tender and wonderful flavor. I added one tablespoon cornstarch to thicken the sauce, but it was still very thin, and in fortunately, my husband and I found the flavor of sauce too tart (perhaps it was the balsamic?). I ended up changing the sauce quite a bit, but in the end the dish was a great success.

  • mommayor
    Mar 31, 2019

    Very delicious! I’m also going to use the sauce with pork chops.

  • D.
    Feb 21, 2019

    I made this in my oval graniteware roaster in the oven rather than using a crock pot (I don't like meat cooked in a crock pot because it doesn't brown). I put the meat into the roaster sprinkled it with nutmeg, cranked the oven to 400 degrees and let it roast for about 30-40 minutes on all 4 sides, mixed up the rest of the ingredients and poured it on top, lowered the oven temp to about 325, covered with the lid of the roaster and baked for the afternoon (about 4-5 hours) lowering the oven temp every hour or so until down to about 250 degrees for the last hour. Skim the fat from the juice and served with parsleyed butter noodles.

  • Judy
    Feb 5, 2019

    My husband loved this recipe. The only thing I did different was that I took a previous reviewer's suggestion and thickened the sauce with a tbsp. of cornstarch, and I added 1/4 teaspoon of ground cloves.

  • annrms
    Oct 7, 2018

    Third time having this roast. This time I tied the roast to make it more compact so it would cook more evenly. I cooked the roast to 140°, tented it, and let it rest to get the temp to 145°. Perfectly blushing pink and tender.... Love this recipe.

  • j22
    Apr 16, 2017

    No comment left

  • AllisonO
    Dec 29, 2016

    Resulted in juicy, tender, and very flavorful pork! This makes for a visually impressive dish. I used a homemade cranberry sauce and dried cranberries in place of the cherry preserves and dried cherries because these were what I had on-hand, but these were the only changes I made to the recipe. I recommend placing the pork fat side up in the crockpot to help the pork stay juicy.

  • Jogeng09
    May 15, 2016

    This is a great way to dress up a pork roast with very little effort. The sauce is delicious, though I would add some cornstarch next time to thicken it up, since it came out pretty runny after the long cooking time.

  • vstark06
    Apr 21, 2016

    Made this for dinner tonight and my husband and I both loved it!! Will definitely make it again! Great company dinner. I did use craisins and they were wonderful, but I may try cherries next time.

  • Mnms8868
    Apr 8, 2016

    Amazingly good! Seared on stove, added lemon zest to sauce & used sour cherries. No slow cooker, Finished in oven. Planning on making this next dinner party.