Bonus #SundayCookingAdventures: Cherry-port glazed pork loin roast

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Rarely do I try a recipe that mixes fruit with meat. It’s not a pairing that generally appeals to me or my family.

However, I do love cherries, and this recipe sounded interesting when I saw it in the August issue of Cooking Light magazine. They claimed it got rave reviews. It was super easy to make — only five ingredients — so I decided to give it a try.

Big wow! It was really, really good. Yes, it DID get rave reviews at the table. It was an easy meal. I did have to buy ruby port (not something I keep around the house), but it was worth the purchase. I didn’t buy a whole pork roast, I ended up buying four smaller pieces, which is easier for me to handle. Also, I increased the recipe by half (which is the version I included below). Be sure to brown the meat before you put it in the oven. You’ll get a lot more flavor that way.

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Yum! I can’t wait to have some more of this this week. Hope you enjoy it as much as we did. Here is the original link. I didn’t change the recipe much, except I reduced the salt quite a bit. I didn’t eliminate it completely because I felt the cherries needed something to balance the sweetness.

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Cherry-port glazed pork loin roast


1-1/8 cup ruby port
3/4 cup cherry preserves
1-1/2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (4.5-pound) boneless pork loin, trimmed
1 tablespoon olive oil
Cooking spray
Thyme sprigs (optional)


1. Preheat oven to 425°.
2. Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 3 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.
3. 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 (including sides).
4. Place pork on an aluminum foil lined jelly-roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 10 minutes or until a thermometer registers 140°. 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.

2014-08-03 17.31.19

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