Best 5 Roast Pork With Cherry Sauce Recipes

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Feast your taste buds on a delectable journey with our Roast Pork with Cherry Sauce, a symphony of flavors that will tantalize your senses. This classic dish features tender, juicy pork loin enveloped in a luscious cherry sauce, a delightful balance of sweet and tangy notes. Alongside the main event, we present a trio of complementary recipes to elevate your culinary experience: a creamy and flavorful Mashed Sweet Potatoes, a vibrant and refreshing Green Bean Salad with Lemon Dressing, and a decadent Chocolate Mousse for a sweet ending. Get ready to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CHERRY-GLAZED ROAST PORK



Cherry-Glazed Roast Pork image

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

1 boneless rolled pork loin roast (3 to 4 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 jar (12 ounces) cherry preserves
1/4 cup cranberry-raspberry juice
2 tablespoons corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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.

ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE RECIPE



Roasted Pork Tenderloin With Sweet Cherry Sauce Recipe image

This is a roasted pork tenderloin recipe made with port wine vinegar, cherry jam, and other sauce ingredients. If you can't find port wine vinegar, use red wine vinegar in this recipe.

Provided by Diana Rattray

Categories     Dinner     Entree     Main Course

Time 55m

Yield 4

Number Of Ingredients 10

2 pork tenderloins (about 2 pounds)
da​sh Creole seasoning or salt blend
dash pepper
2 tablespoons olive oil
3/4 cup cherry jam
3 tablespoons port wine vinegar or red wine vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
pinch allspice
dash salt

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Wash tenderloins and pat dry. Remove excess fat and silver skin.
  • Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.
  • Transfer the tenderloins to the oven and roast for about 15 to 20 minutes (could be longer, depending on the thickness of tenderloins), or until an instant-read thermometer or meat thermometer registers 145 F to 150 F when inserted in the thickest part of tenderloin.
  • While the pork tenderloins are roasting, prepare the cherry sauce. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes.
  • Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.
  • Enjoy!

Nutrition Facts : Calories 491 kcal, Carbohydrate 12 g, Cholesterol 189 mg, Fiber 1 g, Protein 64 g, SaturatedFat 5 g, Sodium 254 mg, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 12 g

SLOW-ROASTED PORK SHOULDER WITH CHERRY SAUCE RECIPE



Slow-Roasted Pork Shoulder with Cherry Sauce Recipe image

Provided by AdamNicole

Number Of Ingredients 11

Pork Roast
1 bone-in pork butt , 6 to 8 pounds (see note)
1/3 cup kosher salt
1/3 cup packed light brown sugar
ground black pepper
Cherry Sauce
10 ounces fresh or frozen pitted cherries
2 cups red wine
3/4 cup granulated sugar
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup ruby port

Steps:

  • 1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. 3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use. 4. FOR THE SAUCE: Bring cherries, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and ruby port to simmer in small saucepan; cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes. Stir in remaining tablespoon vinegar. Cover and keep warm. 5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately. Technique The Importance of Taking Things Slow For super-tender meat and a deeply browned crust, our roast pork shoulder takes time-about 24 hours total-but the results are worth the wait. OVERNIGHT SALTY-SWEET RUB We rub our roast with a mixture of salt and sugar and let it rest overnight. The salt enhances juiciness and seasons the meat throughout, while the sugar caramelizes to create a crackling-crisp, salty-sweet crust. LOW OVEN Just like in a pot roast, cooking the pork low and slow (325 degrees for 5 to 6 hours) pushes the meat well beyond its "done" mark into the 190-degree range, encouraging intramuscular fat to melt, collagen to break down and tenderize the meat, and the fat cap to render and crisp.

PORK WITH CHERRY SAUCE



Pork with Cherry Sauce image

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

1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cups frozen cherries, thawed (12 ounces)
2 teaspoons finely grated peeled fresh ginger
Cooked polenta, for serving

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

ROAST PORK WITH SPICED CHERRY SAUCE



Roast Pork with Spiced Cherry Sauce image

This mouthwatering roast looks fancy, but it isn't difficult to fix. The pork slices topped with a delicious cherry sauce make an elegant main dish without a lot of fuss.-Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8-10 servings.

Number Of Ingredients 13

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon rubbed sage
1 can (16 ounces) tart red pitted cherries
1-1/2 cups sugar
1/4 cup vinegar
12 whole cloves
1 cinnamon stick (3 inches)
1/3 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter
3 to 4 drops red food coloring, optional

Steps:

  • Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 160°-170°. Meanwhile, drain cherries, reserving liquid. Set cherries aside. Add water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices. In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food coloring if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce.

Nutrition Facts : Calories 346 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 291mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 0 fiber), Protein 27g protein.

Tips:

  • To ensure the pork is cooked evenly, use a meat thermometer to check the internal temperature. The pork should reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
  • If you don't have a meat thermometer, you can also check the doneness of the pork by piercing it with a knife. If the juices run clear, the pork is cooked. If the juices run pink, the pork needs to cook longer.
  • To make the cherry sauce, use fresh cherries whenever possible. Frozen cherries can also be used, but they should be thawed and pitted before using.
  • If you don't have any port wine, you can substitute red wine or chicken broth.
  • Serve the roast pork with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Roast pork with cherry sauce is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and juicy, and the cherry sauce is sweet and tangy. This dish is sure to be a hit with your family and friends.

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