this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.—Beth Brandenburger, Rochester, Minnesota
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- 1 boneless rolled pork loin roast (3 to 4 pounds)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 jar (12 ounces) cherry preserves
- 1/4 cup cranberry-raspberry juice
- 2 tablespoons corn syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes.
- In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
- Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast. Yield: 10-12 servings.
Originally published as Cherry-Glazed Roast Pork in Country Woman
March/April 2005, p29
Reviews forCherry-Glazed Roast Pork
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MY REVIEW
Reviewed Apr. 10, 2016
"Good flavor, but I wish the sauce would have been thicker. Might skip the juice next time."
MY REVIEW
Reviewed Mar. 17, 2014
"So good! I too, had to bake longer."
MY REVIEW
Reviewed Mar. 17, 2014
"Soooo good! I too, had to bake longer."
MY REVIEW
Reviewed Oct. 18, 2010
"This recipe was very good. However, my pork was no where near cooked after 50 minutes. It was way longer than that."
