Cider Pork Roast

Total Time

Prep: 20 min. Cook: 5 hours 10 min.


6 servings

Updated: Sep. 08, 2022
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. —Terry Danner of Rochelle, Illinois


  • 1 boneless pork loin roast (2 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups apple cider or unsweetened apple juice, divided
  • 3 sprigs fresh rosemary
  • 1/2 cup dried cherries
  • 5 teaspoons cornstarch


  1. Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm.
  2. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

Nutrition Facts

4 ounce-weight: 298 calories, 9g fat (3g saturated fat), 89mg cholesterol, 368mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.