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Cherry Sauced Pork Loin

Meat.Bible's picture
  Pork loin roast 5 Pound, boned, rolled, and tied
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried thyme 1 Dash, crushed
  Cherry preserves 1 Cup (16 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Light corn syrup 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)

Rub roast with mixture of salt, pepper, and thyme.
Place on rack in 13x9x2-inch baking pan.
Roast, uncovered, in slow oven (325°) for about 2 1/2 hours.
Meanwhile, make cherry sauce in small saucepan by combining cherry preserves, vinegar, corn syrup, cinnamon, nutmeg, cloves, and 1/4 teaspoon salt.
Heat to boiling, stirring occasionally; reduce heat and simmer 2 minutes.
Add toasted almonds.
Spoon sauce over roast and continue roasting for about 30 minutes longer, or till meat thermometer registers 170°.
Baste roast with sauce several times.
Pass sauce with roast.

Recipe Summary

Main Dish

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