Roast Pork With Cherry Almond Glaze Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.