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Cherry Balsamic Pork Loin Recipe

Cherry Balsamic Pork Loin Recipe

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 YIELD:8 servings


  • 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


  • 1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
  • 2. 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°).
  • 3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce. Yield: 8 servings (1-1/3 cups sauce).

Nutritional 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.

Reviews for Cherry Balsamic Pork Loin

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AllisonO User ID: 7446023 258814
Reviewed 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 User ID: 7370803 248244
Reviewed 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 User ID: 1284832 247344
Reviewed 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 User ID: 8828624 246797
Reviewed 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."

Jewel1999 User ID: 4272070 245721
Reviewed 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."

Hcksslr User ID: 7422823 245620
Reviewed 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."

singerquilter User ID: 6380742 245562
Reviewed 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."

JCV4 User ID: 628113 241415
Reviewed 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!"

teachershirl User ID: 6365761 240550
Reviewed 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."

puzzlemad User ID: 3329799 223742
Reviewed 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."

SMALLFRYED User ID: 950808 216376
Reviewed Dec. 30, 2014

"My daughter who is a very picky eater selected this out of a recipe book. I cooked this as directed and everyone absolutely LOVED it! Delicious. Will make again - like this weekend!"

[email protected] User ID: 8039944 214089
Reviewed Dec. 5, 2014

"This was very tender. I didn't want to pay the outrageous price for dried cherries so I subbed in craisins...I don't think it hurt the flavor at all. Gave a little bite to it. Hubby liked the glaze and he requested it on beef loin next time. I feel it will be a great complement to the beef...looking forward to it!"

aug2295 User ID: 4631582 196914
Reviewed Sep. 7, 2014 Edited Sep. 9, 2014

"This came out really tender. The sauce was sweet and added flavor, although it thinned out a lot during cooking. I had 6lb roast, so cooked it for 8 hours. The leftovers were perfect in pork fried rice!"

sgronholz User ID: 1473861 126943
Reviewed Apr. 27, 2014

"I made this for supper tonight and it was wonderful! Although I used a 2# roast, I still made the full amount of cherry sauce so we could enjoy some of it over my Rosemary Mashed Potatoes. The flavors were very complimentary and I will definitely make this delicious roast again!"

annrms User ID: 2649709 200428
Reviewed Apr. 27, 2014 Edited Apr. 12, 2015

"We enjoyed this roast last night. I always cook roasts on a bed of chopped onion so I cut up one large onion to cover the bottom of the slow cooker. After browning the roast, I sprinkled on two teaspoons of cracked rosemary and a a good tablespoon of granulated garlic. I made the sauce as the recipe suggests Craisins instead of cherries (DH couldn't find them!) , but next time I would cut back on the sugar just a little...perhaps to 1/8th a cup. While the roast was resting, I defated the juice using a fat separator with a strainer "lid". When all was cool enough to handle, I pureed the chunky mixture into a smooth sauce. Delicious. [I passed some fresh horseradish at the table along with some freshly ground black peper.] Thank you Sue for the inspiration. ROUND 2: Made this again as printed except for one thing. We didn't have cherry preserves so used Cranberry Hot Pepper Jelly. Delicious and just right spicy for us. Looking forward to leftovers!!"

star10st User ID: 2664213 199298
Reviewed Apr. 26, 2014

"Meat taste is flavorless, cherries don't taste too good aster being slow cooked either."

ahuyser User ID: 1948132 196912
Reviewed Mar. 29, 2014

"(Note: Cook on high for the time mentioned on the recipe.) This was good and easy. I used crasins instead of cherries and that worked fine with the flavors."

cast_iron_king User ID: 1236761 127903
Reviewed Mar. 28, 2014

"I made this with thick cut loin chops instead of a roast. The chops were incredibly tender and delicious. The cherry and balsamic is a perfect flavor combination! Definitely on the list of meals I will prepare again!"

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