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