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.
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
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.
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
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 WINE-GLAZED PORK ROAST
Marsala Cooking Wine adds just the right flavor boost to this easy-to-serve roast.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. In small saucepan, combine all sauce ingredients. Bring to a boil, stirring constantly; reduce heat. Simmer 5 minutes.
- Place pork in shallow roasting pan. Brush with sauce; sprinkle with almonds. Insert meat thermometer into center of thickest part of meat. Roast at 325 degrees F for 2 to 3 hours or until meat thermometer reaches 170 degrees F, spooning sauce over meat every 30 minutes. Serve with any remaining sauce.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 47.7 g, Cholesterol 79.4 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 3.1 g, Sodium 57 mg, Sugar 2.2 g
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
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 WITH CHERRY SAUCE
I found this recipe in a weekly magazine that comes with our newspaper. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. I hope you enjoy this as much as my husband and I did! The cherry sauce did call for putting in 12 whole cloves when you are simmering it with the sugar and cinnamon, and then removing them. I did not do this as I don't like cloves.
Provided by reinecke53
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Combine salt, pepper, and garlic powder in a small bowl and mix well.
- Rub on the pork roast.
- Place in an 11 x 7 baking dish, fat side up.
- Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
- Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
- Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
- Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
- Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
- Using a wisk, stir cornstarch mixture into hot cherry liquid.
- Bring to a boil and cook for 2 minutes, stirring constantly.
- Stir in lemon juice, butter and cherries.
- Cook 1 minute longer.
- Place pork on cutting board and let stand for 15 minutes before slicing.
- Serve with cherry sauce.
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