Cherry Balsamic Pork Loin
Total TimePrep: 20 min. Cook: 3 hours + standing
Makes8 servings (1-1/3 cups sauce)
- 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
- 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 3-4 hours or until tender (a thermometer inserted in pork should read at least 145°).
- Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Nutrition Facts5 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.
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.
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.
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.
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.
Mar 20, 2016
Made this for a 75th birthday celebration. Received several compliments. I sliced the meat after rest period, spooned some sauce over meat, covered, sat in warm oven to keep warm. Then, I added a little more brown sugar to remaining sauce and heated on stove to melt sugar. Served it along side of meat. Most people spooned sweeter sauce over meat. Sauce was excellent, I just preferred it to be slightly sweeter. Served with cheesy potato casserole, green beans, salad. And, of course, birthday cake and ice cream. Will definitely make again. Great for company, Christmas or Easter. Great for a special everyday meal. Roast was very tender, juicy.
Mar 18, 2016
I was very disappointed in this dish. It was very blah! Followed direction exactly, just not much flavor. May doctor it up & try again.
Mar 17, 2016
I prepared this recipe as written except I doubled the amount of dried cherries. It was wonderful! I'm going to use it for Easter dinner.
Jan 9, 2016
This is a great recipe and as everyone says, the pork comes out so tender you don't even need a knife to cut it. The cherry balsamic sauce is excellent. You could even use it over chicken or fish. Thanks for the great recipe!
Dec 29, 2015
Such a delicious dish! I was a little worried about the short cooking time, but the roast turned out perfectly, very moist and not stringy at all. It makes a beautiful holiday meal.
Mar 28, 2015
I have made this many times and it is so tender & delicious. Great for company as well. Also, leftovers are great cut up in a salad or as a sandwich.
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