CHERRY-GLAZED PORK TENDERLOIN
"My tangy, glazed tenderloin is so simple to prepare. I serve it with roasted sweet potatoes and apples, a salad and French bread for a festive Sunday dinner." -Sandra Kennedy, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHERRY GLAZED PORKLOIN
My husband absolutly loves this! I usually double this recipe so we have a little leftover for lunch the next day!
Provided by AshleyP
Categories Pork
Time 6h
Yield 1 porkloin, 6 serving(s)
Number Of Ingredients 13
Steps:
- Marinade tenderloins for 4-12 hours,.
- smoke tenderloin at 250 degrees for 1 hr & 15 minutes.
- Add glaze & cook 10-15 minutes longer.
CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES
Get this complete dinner for four on the table in record time. The sweet and tangy cherry-balsamic glaze does double duty by both coating the pork chops and flavoring the salad dressing. Crispy smashed potatoes round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
- Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
- Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
- Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
- Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
- Broil the potatoes until warm and golden, about 5 minutes. Set aside.
- Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
- Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.
CHERRY-GLAZED ROAST PORK
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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.
PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
APPLE ROASTED PORK WITH CHERRY BALSAMIC GLAZE
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking. -Josh Downey, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm., Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing., Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.
Nutrition Facts : Calories 387 calories, Fat 15g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 3g fiber), Protein 34g protein.
ROAST PORK TENDERLOIN WITH CHERRY GLAZE
Make and share this Roast Pork Tenderloin With Cherry Glaze recipe from Food.com.
Provided by LAURIE
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan.
- Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F).
- Meanwhile, to make glaze, drain cherries, reserving liquid.
- Add enough cherry-flavored juice to cherry liquid to make one cup.
- Combine cornstarch and 2 tablespoons cherry liquid in small bowl.
- Mix cornstarch mixture into remaining liquid.
- Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan.
- Cook, stirring constantly, until mixture boils and thickens; stir in mustard.
- Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
- Slice tenderloins into medallions to serve.
ROAST PORK LOIN WITH CRANBERRY-CHERRY GLAZE
Make and share this Roast Pork Loin With Cranberry-cherry Glaze recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
- Heat oven to 375°.
- Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
- Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
- After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
- In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
- Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
- Serve over pork slices.
Nutrition Facts : Calories 326.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 114.5, Sodium 573.5, Carbohydrate 16, Fiber 1.9, Sugar 10.7, Protein 37.5
CHERRY-ALMOND GLAZED PORK LOIN
Make and share this Cherry-Almond Glazed Pork Loin recipe from Food.com.
Provided by Recipe Junkie
Categories Cherries
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast pork loin on rack in shallow baking pan, uncovered at 325 for 2 to 2 and 1/2 hours.
- In a saucepan, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
- Heat to boiling, stirring frequently.
- Reduce heat, simmer 2 minutes and add toasted almonds.
- Keep sauce warm.
- Spoon hot sauce over cooked meat.
- Return to the oven about 30 minutes or until meat thermometer measures 170°F.
- Baste meat with sauce several times during the 30 minutes.
- Serve remaining sauce with meat.
Nutrition Facts : Calories 680.5, Fat 33.5, SaturatedFat 11.2, Cholesterol 136.1, Sodium 216.1, Carbohydrate 45.9, Fiber 1.1, Sugar 29.8, Protein 46.1
CHERRY GLAZED, BACON WRAPPED, PORK TENDERLOIN
Pork Tenderloin is a super tender piece of meat. Marry that with bacon, and a Cherry glaze and you got a terrific meal. For additional pictures on the preparation of this dish, please visit, http://www.capnrons.com/R_M_Cherry_Glazed_Pork_Tenderloin.html?ID=Food Butt Kickin' Blacken contains neither salt nor sugar, and can be found at http://www.capnrons.com/index.html?ID=Food Although you could make this recipe using a different seasoning you'll probably have to adjust for the salt content.
Provided by Capn Ron
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
- Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
- As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
- Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
- I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1" in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
- Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
- Begin basting with the Cherry Glaze, about 15 minutes before they're done.
- When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2" slices on an angle to give larger pieces.
- Ron's Note:.
- Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.
Nutrition Facts : Calories 471.2, Fat 9.9, SaturatedFat 3.3, Cholesterol 90.2, Sodium 195.6, Carbohydrate 61.2, Fiber 0.9, Sugar 42.7, Protein 27.8
CHERRY BALSAMIC PORK LOIN
After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Nutrition Facts : Calories 359 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 33g protein.
More about "cherry glazed porkloin recipes"
CHERRY-PORT GLAZED PORK LOIN ROAST RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 45 minsServings 12Calories 191 per serving
- Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 2 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.
- Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
- Place pork on a jelly-roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 5 minutes or until a thermometer registers 135°. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices. Top with thyme sprigs, if desired.
SWEET AND SPICY CHERRY GLAZED PORK LOIN - SWEET SAVANT
From sweetsavant.com
Servings 4-6Total Time 6 hrs 25 minsEstimated Reading Time 3 mins
- Pour the soy sauce and 1/4 orange juice into the zip top bag. Smash the garlic cloves and add to the bag, refrigerate for up to 6 hours
CHERRY-GLAZED PORK TENDERLOIN - MOM TO MOM NUTRITION
From momtomomnutrition.com
BOURBON CHERRY GLAZED PORK - TâN Y DDRAIG GOCH - WELSH DRAGON …
From tanyddraiggoch.com
CHERRY GLAZED PORK LOIN RECIPES - CREATE THE MOST AMAZING DISHES
CHERRY GLAZED PORKLOIN | RECIPE | PORK LOIN RECIPES, PORK DISHES ...
From pinterest.com
CHERRY GLAZED PORK LOIN ROAST RECIPE BY HARLAN - COOKEATSHARE
From cookeatshare.com
CHERRY GLAZED PORK TENDERLOIN RECIPE
From crecipe.com
HOW TO GRILL PORK TENDERLOIN – WITH CHERRY BOURBON GLAZE
From foodtasticmom.com
PORK TENDERLOIN WITH CHERRY BOURBON GLAZE - OH PORK!
From ohpork.org
PORK TENDERLOIN WITH CHERRY GLAZE - COOK'S COUNTRY
From cookscountry.com
PORK TENDERLOIN WITH CHERRY GLAZE - THERESCIPES.INFO
From therecipes.info
CHERRY GLAZED PORK LOIN - RECIPES | COOKS.COM
From cooks.com
PORK CHERRY SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
PORK TENDERLOIN WITH CHERRY SAUCE - SIMPLE SEASONAL
From simpleseasonal.com
CHERRY BALSAMIC PORK TENDERLOIN (QUICK & EASY RECIPE!)
From giveitsomethyme.com
CHERRY HABANERO GLAZED PORK TENDERLOIN | SMOKEY NORTH BBQ
From smokeynorthbbq.com
CHERRY-GLAZED PORK LOIN ROAST RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CHERRY BALSAMIC PORK LOIN - DELICIOUS TABLE
From delicioustable.com
PORK ROAST WITH CHERRY GLAZE - RECIPE | COOKS.COM
From cooks.com
CHERRY-GLAZED PORK & CHEESY POTATOES RECIPE | HELLOFRESH
From hellofresh.co.nz
SLOW COOKER CHERRY BALSAMIC PORK TENDERLOIN - LET'S DISH RECIPES
From letsdishrecipes.com
ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE
From thespruceeats.com
CHERRY CHIPOTLE GLAZED PORK TENDERLOIN - WITH SALT AND WIT
From withsaltandwit.com
CHERRY GLAZED PORK ROAST RECIPE - RECIPETIPS.COM
From recipetips.com
CHERRY GLAZED PORK LOIN
From foodlion.com
GLAZED PORK TENDERLOIN WITH CHERRY CHIPOTLE BBQ SAUCE
From foxvalleyfoodie.com
CHERRY GLAZED PORK TENDERLOIN - HEIDI'S HOME COOKING
From heidishomecooking.com
10 BEST PORK TENDERLOIN WITH CHERRIES RECIPES - YUMMLY
From yummly.com
HEALTHY 5-INGREDIENT CHERRY-BALSAMIC PORK {INSTANT POT | OVEN}
From thefoodieandthefix.com
GRILLED PORK TENDERLOIN WITH CHERRY SALSA RECIPE - BON APPéTIT
From bonappetit.com
CHERRY GLAZED ROAST LOIN OF PORK - RECIPE | COOKS.COM
From cooks.com
BLACK CHERRY GLAZED PORK TENDERLOIN - SHARED APPETITE
From sharedappetite.com
10 BEST GLAZED PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
CHERRY BALSAMIC PORK RECIPE | HELLOFRESH
From hellofresh.com
QUICK CHERRY GLAZED PORK TENDERLOIN RECIPE - ITS YUMMI
From itsyummi.com
#course #main-ingredient #preparation #occasion #low-protein #main-dish #pork #easy #dinner-party #holiday-event #dietary #low-cholesterol #low-in-something #meat #pork-loins #3-steps-or-less
You'll also love