Pork Loin Recipes

Cherry-Glazed Pork Loin Roast

• 1 (14-ounce) jar cherry jam
• 1/4 cup red wine vinegar
• 3 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons slivered almonds, toasted
• 3 pounds boneless pork roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 325°F.
2. In a small saucepan, combine cherry jam, red wine vinegar, light corn syrup, salt, cinnamon, nutmeg, and cloves. Stir and bring to a boil, reduce the heat, and simmer for 2 minutes. Add toasted slivered almonds.
3. Sprinkle a boneless pork roast with salt and pepper; place fat-side up, on a rack in a shallow roasting pan. Brush with the cherry glaze and bake uncovered for 1 hour, or until browned. Baste with the cherry glaze and return to the oven for 20 minutes, or until the internal temperature registers 165°F. on a meat thermometer. Remove from the oven and let stand for 10 to 15 minutes before slicing.
   Makes 8 servings.

Cherry-Glazed Pork Loin Roast

Cherries complement pork very well and the cherry glaze on this pork roast is an excellent example.

• 1 (14-ounce) jar cherry jam
• 1/4 cup red wine vinegar
• 3 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons slivered almonds, toasted
• 3 pounds boneless pork roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 325°F.
2. In a small saucepan, combine cherry jam, red wine vinegar, light corn syrup, salt, cinnamon, nutmeg, and cloves. Stir and bring to a boil, reduce the heat, and simmer for 2 minutes. Add toasted slivered almonds.
3. Sprinkle a boneless pork roast with salt and pepper; place fat-side up, on a rack in a shallow roasting pan. Brush with the cherry glaze and bake uncovered for 1 hour, or until browned. Baste with the cherry glaze and return to the oven for 20 minutes, or until the internal temperature registers 165°F. on a meat thermometer. Remove from the oven and let stand for 10 to 15 minutes before slicing.
   Makes 8 servings.