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Roast Pork with Cherry-Almond Glaze Recipe

Roast Pork with Cherry-Almond Glaze Recipe

Your pork roast will never dry out during cooking with this sweet cherry glaze. You can also spoon the sauce over slices of baked ham.
TOTAL TIME: Prep: 10 min. Bake: 65 min. + standing YIELD:10 servings


  • 1 boneless whole pork loin roast (3-1/2 pounds)
  • 1 teaspoon salt
  • 1 jar (12 ounces) cherry preserves
  • 1/4 cup cider vinegar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon each ground cinnamon, nutmeg and cloves
  • 1/4 cup slivered almonds


  • 1. Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
  • 2. In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
  • 3. Brush roast with some of the glaze. Bake 35-50 minutes longer or until a thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture. Yield: 10 servings.

Nutritional Facts

4-1/2 ounces: 310 calories, 9g fat (3g saturated fat), 79mg cholesterol, 287mg sodium, 26g carbohydrate (23g sugars, 0 fiber), 31g protein.

Reviews for Roast Pork with Cherry-Almond Glaze

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Angel182009 User ID: 6228642 97751
Reviewed Aug. 30, 2014

"I don't like to eat a lot of pork but I came across this and had to try it. The glaze made this super delicious! Everyone who tried it loved it!"

homemadewithlove User ID: 4311884 77043
Reviewed May. 28, 2014

"Cherry glaze is wonderful and compliments the meat very well. I have used this recipe for several holiday meals."

themartins User ID: 2788604 169621
Reviewed Feb. 14, 2013

"This is our family's favorite recipe for pork roast. Yummy!"

JMU User ID: 1687266 154047
Reviewed Oct. 18, 2010

"Took much longer to cook pork than noted in instructions. But it ended up being quite good."

Sweetums5 User ID: 1470993 133358
Reviewed Mar. 22, 2010

"I found this recipe years ago in another cookbook featuring recipes from the 40's. In fact, made it for dinner tonight. The cherry glaze is excellent---can be used with ham, pork loin and on chicken. Guests were using it as a dipping sauce for their bread."

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