Cherry Almond Glazed Pork Loin Recipes

CHERRY-GLAZED ROAST PORK

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.

ROAST PORK WITH CHERRY-ALMOND GLAZE

Steps:

• Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture. , Brush roast with some of the glaze. Bake 35-50 minutes longer or until a thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
• lightly browned. Drain on paper towels; reserve.
• Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
• tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
• Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
• To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

CHERRY-ALMOND GLAZED PORK LOIN

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.

CHERRY ALMOND GLAZED PORK

Steps:

• Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan. Roast uncovered in a 325℉ (160℃). oven for about 2 to 2½ hours. Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves. Heat to boiling, stirring frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm. When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze. Return to the oven for about 30 minutes more, or until meat thermometer reads 170 degrees F. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with the roast.

CHERRY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees.
• Mix the salt and pepper and garlic powder in a small bowl, then rub over all the sides of the pork tenderloin.
• Heat the oil in a large skillet and cook the pork over medium-high heat for about 8 minutes. Turn frequently to brown all sides.
• While pork is cooking, add the wine to a small saucepan and bring to a boil. Let cook for about 10 minutes or until the wine reduces to about 2 tablespoons of liquid.
• Once the pork is finished cooking, place inside a bread loaf tin or a glass pan and cook at 425 degrees for 20 minutes or until a meat thermometer reads 135 degrees.
• When the wine has reduced, add the cherry preserves and stir over the heat no more than 45 seconds. Immediately remove from the heat and stir in the thyme.
• When the pork has cooked 10 minutes, brush on 1/2 of the cherry glaze and return to the oven for the remaining 10 minutes.
• Once finished, remove the pork from the oven, brush on the rest of the glaze, and let the meat sit for 10 minutes before cutting.
• Save any pan drippings from the meat and glaze as a dipping sauce. Cut pork into 1-inch slices and serve warm with the reserved cherry glaze.